Kale With Vermouth Raisins & Pine Nuts

Directions

1. 1
   To make the yogurt lemon dressing, whisk together the 1 tablespoon Greek yogurt, 1 tablespoon Meyer lemon juice, Meyer lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper until smooth and creamy.
2. 2
   Prepare the 50 grams kale by stripping the leaves from the tough center stem and then tearing the leaves into bite-sized pieces.
3. 3
   Add the kale and 75 grams apples to a bowl and toss with the dressing to coat evenly. I usually do my hands to do this so I can rub the dressing into all of the nooks and crannies of the kale.
4. 4
   Plate the salad with 60 grams smoked salmon layered into the salad.