Kale Salad Kit - Creamy Dijon Vinaigrette, Quick Pickled Apple and Gruyere Crisp

Cow milk.

Dressing, quick pickle mix, cheese crisps.

1-2 bunches of lacinato kale (or other kale), 1 apple.

Thaw dressing/pickle mix in cold water for 5-10 min.  Keep crisps sealed and thaw in the counter until they hit room temperature (to avoid condensation).

Halve, core and thinly (very thinly if possible) slice a crisp apple.  Mix with quick pickle mix and set in the refrigeator for at least 10 minutes.  De-stem kale and slice or tear into bite size pieces.  Mix apple and its pickling juice, enough dressing to thorougly coat and 1/2 of the crisps with the kale.  Top with a few remining apple slices and the remainder of the crisps.

Dressing - Olive oil, our cream (milk cream, citric acid), apple cider vinegar, shallots, lemon juice, Dijon mustard (mustard seeds, water, vinegar, white wine, salt), salt, sugar, pepper.  Quick Pickle Mix - Apple cider vinegar, shallots, lemon juice, olive oil, salt.  Crisps - Gruyere cheese (whole milk, salt, enzymes).