• Take a batch of kale leaves and chiffonade them into thin strips. Put them in a serving bowl.
  3 cups washed and dried kale leaves
• Slice and chop the apple into thin matchstick size pieces (alternatively, you can grate using a vegetable grater) and immediately toss with apple cider vinegar to prevent oxidation and discoloration.
  1 Apple, 1 tablespoon apple cider vinegar

Dressing

• Using a fork or a whisk, mix the apple cider vinegar, mustard, salt, and honey together until everything is fully combined.
  ½ teaspoon Dijon mustard, 2 tablespoon apple cider vinegar, ½ teaspoon salt, 1 teaspoon honey
• Gradually whisk in the olive oil. The dressing will become opaque.
  4 tablespoons extra virgin olive oil
• Place the arugula and radicchio in a salad bowl and mix them.
• Pour the dressing over, and toss to combine.

Almond honey crunch

• Heat a skillet without oil and add the almonds and toast them for 2-3 minutes until they slightly change to golden color. Drizzle the honey and stir until almonds are fully coated. Transfer to a small plate if not using immediately.
  1/4 cup almonds slivered, 1 tablespoon honey

Combining the salad

• Pour the salad dressing in the salad bowl. Top with kale ribbons and scatter the apples and praline on top. Sprinkle the chili pepper if using. Mix and toss everything together just before serving.
  1/8 teaspoon Aleppo pepper or red chili flakes