apple cider vinaigrette

1. Combine vinegar, mustard, maple syrup, ½ teaspoon salt and ¼ teaspoon black pepper in a jar. Stir together with a spoon or small whisk until combined.
2. Add olive oil and shake the jar until thick and emulsified. Taste and adjust with more salt and pepper if needed.

kale apple salad:

1. Fill a medium pot with water and add 1 tablespoon salt, peppercorns, bay leaf, garlic, and herbs. Bring to a simmer, stirring to dissolve salt. Add chicken breasts, return to a boil, and reduce to a gentle simmer. Simmer for 5 minutes. Remove from heat, cover, and let sit 15- 20 minutes, or until chicken is fully cooked through and an instant-read thermometer inserted into the thickest part of the breast registers 165°F.
2. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes. When cool enough to handle, chop chicken and set aside.
3. Place kale in a mixing bowl and sprinkle with a pinch of salt. Massage until it’s tender and dark green. Add bulgar and toss with a few tablespoons of vinaigrette.
4. Transfer to a large serving platter and top with chopped chicken, apples, cranberries, hazelnuts, and blue cheese. Drizzle with more dressing and serve, passing extra dressing on the side.