2 tablespoons cider vinegar
1 teaspoon dijon mustard
salt and pepper
3 tablespoons EVOO
2 apples, cored and sliced
2 large rib celery, thinly sliced
1 bunch kale kale, ribs trimmed and discarded, leaves cut crosswise 1/2-inch wide
1/2 cup sesame sticks

In extra-large bowl, whisk together vinegar, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Whisk in EVOO. Add apples and celery; toss to coat. Pile kale on top. Cover and refrigerate until ready to serve. (Can be made 6 hours ahead.) Before serving, toss salad and sprinkle with sesame sticks.

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