Tuscan Kale and Apple Chopped Salad

Instructions: 

1. Wash and dry the kale and cut into quarters.
2. Using the Eco chop, finely chop the Tuscan kale into small pieces (5 pulls for small and 12 pulls for micro-chopped) Then, use the mini chopper to chop the toasted walnuts.
3. In a large bowl, combine the chopped kale, diced apple, (4 pulls) toasted walnuts, dried cranberries or dried cherries, and shaved Parmesan cheese.
4. In a separate bowl, whisk together the EVOO, Mango Balsamic vinegar, honey, Herbs de Provence mustard, salt, and pepper to create the dressing.
5. Toss the salad with the dressing and garnish with lemon zest and pomegranate pearls before serving.