Kale Apple Walnut Salad

Ingredients:

• 120 g shredded kale, tough stems removed
• Juice from half a lemon
• ½ teaspoon sea salt
• 2 large apples, sliced 
• 100g Violife greek white cheese, crumbled
• 90g Livgood walnut halves
• 25g Livgood pumpkin seeds
• Seeds from half a pomegranate
• 5 tablespoons Terroirs du Liban extra virgin olive oil
• 1 tablespoon lemon juice (plus extra for coating the apple slices)
• 1 tablespoon apple cider vinegar
• 1 tablespoon  Adonis valley spring honey
• ½ tablespoon Jardin Bio Organic Strong Dijon mustard
• 1 medium shallot, finely chopped
• ¼ teaspoon Nabat Mediterranean fine sea salt
• ¼ teaspoon freshly ground black pepper

Instructions:

1. Prepare the Kale: Add kale to a large bowl, then pour in lemon juice and sea salt. Massage the kale for about 5 minutes until it becomes softer yet still firm. Set the kale in a colander over a bowl for about 5 minutes to drain.
2. Make the Dressing: In a small bowl, whisk together the mustard, honey, and apple cider vinegar. Gradually whisk in the olive oil, then season with salt and pepper. Set the dressing aside.
3. Assemble the Salad: Drain the kale and place it in a large salad bowl. Add crumbled walnuts, pumpkin seeds, and pomegranate seeds, tossing to combine. Arrange apple slices on top, crumble over the cheese, and drizzle with the dressing. Enjoy your fresh fall salad!