Fall Greens And Apple Salad

• 1/4 cup apple cider vinegar
• 1 tablespoon finely shredded fresh ginger
• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 cup canola oil
• 10 ounce kale, torn into bite-size pieces (about 2 qts.)
• 1 qt. butter lettuce, torn into bite-size pieces, loosely packed (1 head)
• 1 qt. hearts of romaine, torn into bite-size pieces, loosely packed (1 head)
• 1 large Fuji apple, cut into thin wedges
• 2 ounces sharp white cheddar, shaved into 2- to 3-in. pieces (use a vegetable peeler)

1. Make dressing: Combine apple cider vinegar, ginger, honey, mustard, salt, and pepper in a jar with a tight-fitting lid. Shake until honey dissolves and ingredients are well combined. Add oil and shake vigorously to mix well.
2. In a bowl, toss kale with 3 tbsp. vinaigrette until leaves are coated evenly. Cover and leave at room temperature, at least 30 minutes and up to 4 hours.
3. Just before serving, add butter lettuce, romaine, and apple slices and toss gently. Scatter with shaved cheese.
4. Make ahead: Dressing, up to 2 weeks ahead, chilled; other ingredients can be prepped several hours ahead and chilled separately (toss apples or pears with a little lemon juice to prevent browning).
5. VARIATIONS
6. Fall Greens and Pear Salad: Replace the apples with 2 large or 3 small sliced and cored pears, the kale with radicchio, and the cheddar cheese with 6 oz. crumbled fresh goat cheese.
7. Fall Greens and Orange Salad: Replace apples with segments from 3 large oranges and sub in arugula for the kale. Replace cheddar with 1 cup shaved pecorino or parmesan cheese.

apple cider vinegar, fresh ginger, honey, mustard, kosher salt, pepper, canola oil, kale, butter lettuce, hearts of romaine, apple, white cheddar

Taken from www.myrecipes.com/recipe/fall-greens-apple-salad (may not work)