Baby Kale And Apple Salad

• FOR THE CANDIED WALNUTS:
• 1 teaspoon Unsalted Butter
• 1/2 cups Walnuts
• 2 Tablespoons Maple Syrup
• FOR THE SALAD:
• 1 whole Honey Crisp Apple
• Lemon Juice, For The Apples
• 8 cups Baby Kale
• 4 ounces, weight Semi-firm Blue Cheese (I Used An Italian Buffalo Milk Variety)
• FOR THE DRESSING:
• 1/4 cups Extra Virgin Olive Oil
• 1-1/2 Tablespoon Balsamic Vinegar
• 1/2 Tablespoons Lemon Juice, Plus More As Needed
• 1/2 teaspoons Maple Syrup

1. Preheat oven to 375u0b0F. Line a small baking sheet with parchment. In a small nonstick pan, melt butter over medium heat. Add walnuts to pan, season with salt and toss to coat. Pour in syrup and bring to a simmer. Do not stir after maple syrup starts simmering as this could cause the sugars to crystalize. Cook 3 minutes or until most of excess liquid has evaporated, being careful not to burn the sugar.
2. Transfer walnuts to lined baking sheet. Bake on center rack for 10 minutes or until remaining liquid has evaporated. Cool to room temperature on a wire rack. The nuts should have a crispy coating similar to a praline.
3. As nuts cool, cut the apple. Slice in half lengthwise, and then in half again. Remove core but cutting out on a diagonal. Using a sharp chef's knife or mandolin, cut into thin slices. Transfer to bowl and toss in lemon juice to prevent browning. This also adds a nice tart flavor.
4. For the dressing, add oil to bowl. Slowly whisk in vinegar and lemon to emulsify. Whisk in syrup. You can also add all ingredients to a jar and shake.
5. Add kale and apples to a large bowl. Drizzle over desired amount of dressing and toss to coat. Transfer to serving bowls. Top with nuts and thin shavings or crumbles of blue cheese. Enjoy.

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Taken from tastykitchen.com/recipes/salads/baby-kale-and-apple-salad/ (may not work)