For the Vinaigrette

1. Blend or whisk. In a small-capacity food processor or blender, combine all of the vinaigrette ingredients and blend until smooth. If you don't own either appliance, you can omit the apples or substitute applesauce and whisk it all together in a bowl. 
2. Season and taste. Once the vinaigrette is blended, taste it and add salt a little at a time until it is seasoned to you liking. 
3. Store chilled. The dressing keeps in the refrigerator for up to a week. Whisk or shake it vigorously if it separates. 

For the Salad

1. Toast the nuts. In a small sauté (shallow) pan over medium heat toast the pine nuts shaking the pan occasionally. Once the nuts are fragrant and lightly browned, remove them from the heat immediately.
2. Wash and slice the kale. Remove the kale leaves from the stems, then wash and dry them well. Stack the kale leaves and pinch them together towards one end with your non-dominant hand. With a sharp knife, slice the kale into very thin strips, called chiffonade. 
3. Core and chop the apple. Core and chop the apple into quarter-inch pieces. You don't need an apple corer. Simply cut large pieces of the apple flesh away from the core and chop them with the cut side down for the most stability. 
4. Dress and serve the salad. Combine the kale, chopped apples, toasted pine nuts, cranberries, and any cheese in a large mixing bowl. Sprinkle a pinch of salt evenly over the ingredients. Add the vinaigrette to the bowl a few spoonfuls at a time and mix until all the ingredients are lightly coated. Add more dressing to your liking. Freshly grinding or sprinkling black pepper over the top of the finished salad adds a subtle spice. 
5. Store chilled. In an airtight container, the salad keeps in the refrigerator for up to three days. The kale will soften as it sits but will maintain texture. I like to refresh the salad on days two and three by adding a new round of chopped apples.