Apple & Fig Kale Salad

Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place in a large bowl; add the juice of 2 lemon wedges and 2 tablespoons of olive oil. Season with salt and pepper. Using your hands, massage the kale until slightly softened. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the walnuts. Quarter, core, and thinly slice the apple. Roughly chop the figs. Grate the grand cru on the large side of a box grater. In a medium bowl, whisk together the mustard, lemon zest, honey, and the juice of the remaining lemon wedges. Season with salt and pepper.

In a medium pan (nonstick, if you have one), heat the butter on medium-high until melted. Once melted, add the chopped walnuts. Cook, stirring constantly, 2 to 3 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Carefully transfer to the bowl of dressing; stir to combine. Rinse and wipe out the pan.

Heat the same pan on medium-high until hot. Add the grated grand cru in an even layer. Cook, without stirring, 6 to 8 minutes, or until melted, lightly browned, and crispy. Transfer to a plate; let cool about 1 minute, then break up into large pieces.

To the bowl of marinated kale, add the sliced apple, chopped figs, peppers, and finished dressing; toss to combine. Serve the salad topped with the cheese crisps. Enjoy!