Ingredients
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2 tablespoons cider vinegar
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1 tablespoon pure maple syrup
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½ teaspoon salt
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¼ teaspoon ground pepper
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¼ cup extra-virgin olive oil
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1 large bunch curly kale, stemmed and thinly sliced (about 8 cups)
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2 medium Honeycrisp or Gala apples, unpeeled, roughly chopped
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1 medium fennel bulb, cored and thinly sliced (3 cups)
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2 cups cooked quinoa, at room temperature or chilled
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½ cup slivered almonds, toasted (see Tip)
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⅓ cup dried cherries
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¼ cup crumbled blue cheese
Directions
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Whisk vinegar, maple syrup, salt and pepper together in a large bowl. Slowly drizzle in oil, whisking until combined. Add kale and massage into the dressing with clean hands until well coated and slightly tender, 3 to 5 minutes. Add apples, fennel and quinoa; toss until combined. Divide among 4 plates and top with almonds, cherries and blue cheese.
