YIELD: 15
1 ¾ tsp. Dijon mustard
¼ cup plus 2 Tbsps. apple cider vinegar
2 tsps. shallots, minced
1/8 tsp. sea salt
1/8 tsp. black pepper, freshly ground
¼ cup plus 3 Tbsps. extra virgin olive oil
15 cups Tuscan kale, cleaned, rib/stem removed, cut into ½” pieces
5 apples (Gala or Granny Smith) cored, cut into 1/8” slices
1 ½ cups celery, cut into 1/8” slices
1 cup walnuts, toasted, chopped
1 cup raisins
1. Whisk together Dijon mustard, cider vinegar, shallots, salt and pepper in a bowl. Drizzle in olive oil while whisking constantly until vinaigrette is emulsified.
2. Place kale, apples, celery, walnuts and raisins in large bowl. Add vinaigrette and toss well to combine.
3. Serve immediately.
Photo and recipe: Kevin Aiello, UCLA Dining
