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Chopped Apple, Kale & Parsnip Salad Ingredients Miso Mustard Dressing 1 teaspoon light miso 2 teaspoons grainy mustard 1 teaspoon Dijon mustard 1 teaspoon maple syrup 1 tablespoons lemon juice 1 teaspoon apple cider vinegar salt and ground black pepper to taste cup + 1 tablespoon olive oil Kale Apple Salad 1 bunch Lacinato kale, stems removed and finely sliced (about 4 cups of chopped and packed kale) salt and ground black pepper, to taste 1 large apple, cored and finely sliced into matchsticks (I like Honeycrisp here) 1 medium parsnip, peeled and finely sliced 1 stick celery, finely sliced cup chopped chives cup sliced almonds, toasted Notes Some time saving options for this recipe: seek out pre-chopped kale at the grocery store and if you have a mandoline slicer, use that for the apple, parsnip, and celery

Processing the dressing in a food processor will also work if you use fresh garlic

you can always take it off if the event turns out to be informal

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Better than store-bought: You control the flavor, the tang, and the amount of blue cheese

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