Kale Salad

1 large bunch Tuscan or Siberian Kale, center ribs removed, 

   shredded or chopped, and scrunched until tender
1/3 cups dried apricots, julienned
1/3 cup roasted pumpkin seeds
2 oz. Manchego or piquant provolone cheese, grated or sliced with potato peeler
1 Pink Lady or Gala apple, cored and cut into thin half moons or quarters 

Ground black pepper

Dressing:

2 Tbsp. cider vinegar or white Balsamic vinegar
2 Tbsp. fresh lemon juice
1/2 cup mayonnaise or 1/4 cup Extra Virgin Olive Oil
2 Tbsp. sugar 

1/2 tsp. salt

Dip apples in lemon juice to keep from browning. Whisk dressing together and toss with kale to coat well. Then set aside for 10 minutes. Toss again and sprinkle with apricots, pumpkin seeds and cheese. Toss again, season with salt and pepper, if needed. Fan thin slices of apple over the top and serve.