1 bunch Tuscan kale, leaves removed from the center ribs, thinly sliced

3/4 pounds Brussels sprouts, ends trimmed, halved, thinly sliced

1/4 small red cabbage, thinly sliced

1 red apple, like honey crisp, unpeeled, thinly sliced into julienne matchstick size pieces

1/4 cup fresh lemon juice

1/2 cup walnut oil

1 tablespoon maple syrup, best quality possible

2 teaspoons freshly grated parmesan

salt and pepper to taste

1, 2 ½ ounce bag red baked apple chips

Method:

To prepare the greens:

1.     In a large serving bowl, toss together kale, Brussels sprouts and cabbage. Gently fold in the sliced apples and set to the side.

To prepare the vinaigrette:

2.     In a mason jar with a tight-fitting lid, combine lemon juice, walnut oil, maple syrup, parmesan cheese, and salt and pepper to finish. Secure the lid and shake until well combined. Adjust with additional salt and pepper to taste.

3.     Toss greens with salad dressing, garnish with baked apple chips and enjoy!