Kale and Apple Salad with Honey Dijon Dressing | National Honey Board

Ingredients

• For Salad:
• 1 - bunch kale, washed and stems removed or 14 oz. baby kale
• zest and juice of 1 lemon, zest reserved for dressing
• 1 tsp. - salt
• 1 - apple, cored and thinly sliced
• 1 cup - toasted walnuts, roughly chopped
• 1/2 cup - dried cherries
• 1/4 cup - grated parmesan
• For Honey Dijon Vinaigrette:
• 1/3 cup - olive oil
• 3 T - white balsamic vinegar
• 2 T - honey
• 1 T - dijon mustard
• 1 T - fresh rosemary, chopped finely
• 1/2 tsp. - freshly ground pepper