Kale, Quinoa & Apple with Blue Cheese and Fennel

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon pure maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 large bunch curly kale, stemmed and thinly sliced (about 8 cups)
• 2 medium Honeycrisp or Gala apples, unpeeled and roughly chopped
• 1 medium fennel bulb, cored and thinly sliced (3 cups)
• 2 cups cooked quinoa, at room temperature or chilled
• 1/2 cup slivered almonds, toasted
• 1/3 cup dried cherries
• 1/4 cup crumbled blue cheese