4 cups packed chopped kale, preferably Lacinato (dinosaur) kale
1 large red apple, such as Fuji or Honeycrisp, chopped, divided
1 cup thinly sliced celery
½ cup walnuts, toasted and chopped, divided
¼ cup plus 2 tablespoons raisins, divided
2 tablespoons Dijon mustard
2-4 tablespoons water
1 tablespoon red wine vinegar
⅛ teaspoon sea salt
Place kale in a large bowl. Add half the apple to the kale along with celery, half the walnuts and ¼ cup of raisins.
Place the remaining apple, walnuts and raisins in a blender or food processor. Add mustard, 2 tablespoons water, vinegar and salt. Purée until well combined and slightly thick, adding the remaining water if needed to thin slightly. Pour dressing over salad and toss to combine.