Photo: Johnny Autry; Styling: Cindy Barr
Yield
Serves 6 (serving size: 1 cup)

How to Make It

Combine vinegar, walnut oil, kosher salt, brown sugar, and pepper. Add kale and Swiss chard; toss. Let stand 10 minutes. Add apple, celery, onion, blue cheese, and toasted walnuts; toss.

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