Fall Apple Salad with Crispy Shallots and Rosemary Cashews

Make candied rosemary cashews

Preheat oven to 400. Place 1 cup cashews in a single layer on a baking sheet. In a small bowl, mix 1 tbsp melted coconut oil, 1 tsp brown sugar, 1 tbsp maple syrup, 1/8 tsp cayenne pepper, 1/4 tsp salt. Drizzle over cashews and sprinkle on minced rosemary. Toss well to coat and bake for 10-15 minutes until golden brown, watching very closely the last couple minutes to ensure they don't overcook.

Note: you will have extra cashews - I don't recommend using these all for the salad. They make a great snack, or addition to your appetizer platter.

Make crispy shallots

Thinly and uniformly slice shallots (highly recommend using a mandolin here). Coat a small frying pan with enough oil to coat with a layer about 1/2 inch thick. Add shallots to cold oil, then set heat to medium. Cook for about 7-10 minutes, stirring frequently just until the shallots start to turn golden. Remove from oil and place on a paper towel. Sprinkle with salt. Let oil cool before your next step.

Make apple vinaigrette

Strain 1/4 cup of your shallot oil into a small bowl to ensure there are no onion bits left. Add in remaining vinaigrette ingredients: 1/4 cup apple cider vinegar, 1 tsp dijon mustard, 1 tbsp honey, 1 clove minced garlic and a pinch of salt. Whisk well and set aside. Discard any other remaining oil in the garbage (NOT DOWN THE DRAIN!)

Assemble salad

Wash and chop your kale into bite size pieces. Add to serving bowl and massage kale for about 30 seconds - this helps make it not so tough. Pour dressing (you may not need it all depending on how big your kale bunches are!) Top with apple chips, some of the crispy onions, sliced apples, goat cheese and cashews. Drizzle with a touch more dressing and serve!