This is a nice fall salad.  I like it as a side for real food (aka meat.)



  • 1 tbs shallot minced fine
  • 1 tbs dijon mustard
  • 1 1/2 tbs white wine vinegar
  • 1 small clove of garlic pressed
  • Salt
  • White pepper
  • 1/2 cup olive oil


  1. Mix everything but the olive oil
  2. Slowly drizzle in oil whisking all the way
  3. When your arm falls off you are done



  1. Micro Kale (you can use baby kale too if you want a more leafy salad)
  2. Apple, diced into lemon water (prevents browning)
  3. Walnuts
  4. Pecorino cheese


  1. Mix kale, apple, and walnuts.  I like this to be mostly apple with a good deal of kale and a walnut accent.  Ymmv.
  2. Toss with dressing as appropriate
  3. Plate, microplane on Pecorino


One night at Craft in LA, I had baby kale with mustard vinaigrette as a concession to being healthy.  It was f-bombingly delicious.  I was shocked and wouldn’t shut up about it for days.  This salad grew out of that experience.