Kale Apple Salad

Ingredients

• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons apricot preserves
• 1 tablespoon apple cider vinegar
• 1 bunch Italian Kale (sliced crosswise into very thin ribbons (~1/4-inch))
• fine salt
• 1 apple (cored and thinly sliced (I used an Opal apple, but any crispy sweet-tart apple will do))
• 1/4 cup toasted hazelnuts (coarsely chopped)
• 1 ounce Pecorino Romano (thinly shaved)