- Toss kale, apples, carrots, radishes and parsley in a large bowl.
- Puree shallot, vinegar, oil, mustard, maple syrup, salt and pepper in a blender or mini food processor until smooth and creamy.
- Portion salad and dressing into three equal amounts.
- Drizzle one third of dressing over one third of the salad and toss to coat.
Tip: This recipe makes enough for dinners on Tuesday and Wednesday nights as well. Put salad leftovers in a glass storage container, cover dressing, and refrigerate. Before serving the salad, bring dressing to room temperature and toss with the salad