Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese

Bahan-bahan (2 porsi)

• 1 very large bunch or 2 small bunches (12 ounces total) curly green kale
• 1 medium Honeycrisp apple
• 1 medium bulb of fennel
• 3 ounces chilled goat cheese, crumbled (to yield about ⅓ cup crumbled goat cheese)
• ⅓ cup dried cranberries
• ¼ cup pepitas (pumpkin seeds) or chopped pecans
• ¼ cup olive oil
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 teaspoons Dijon mustard
• ⅛ teaspoon salt
• Several twists of freshly ground black pepper