Kale, Apple, and Cranberry Salad | Paula Deen

Ingredients

• ⅓ cup apple cider vinegar
• 1 tablespoon honey
• 1 tablespoon whole-grain mustard
• 1 teaspoon Kosher salt
• 1 teaspoon ground black pepper
• ¼ cup Olive oil
• 2 bunches fresh lacinato kale, stemmed and chopped
• 2 carrots, peeled and shaved into ribbons
• 1 Gala apples, halved, cored, and thinly sliced
• 1 cup toasted pecan halves
• ½ cup dried cranberries
• shaved Parmesan cheese, for garnish