Here is recipe from one of our CSA members who gets asked to bring this to all the summer picnics they attend:

4 cups packed, finely chopped raw kale (preferably dinosaur kale)
1 lg. red apple (Fuji, Honeycrisp) chopped, divided
1 c. thinly sliced celery
½ c. walnuts, toasted and chopped, divided
¼ c. plus 2 Tbsp. raisins, divided (I used craisins)
2 Tbsp. Dijon mustard2 Tbsp. water - more if needed (I added about 1/4 cup because it was so thick)
1 Tbsp. Red Wine Vinegar
1/8 tsp. sea salt

Place kale in a large bowl.
Add half the apple along with the celery, ¼ c. walnuts and ¼ c. raisins.
Put remaining apple in a blender along with remaining ¼ c. walnuts, remaining 2 tablespoons raisins, mustard, water, vinegar, and salt.
Puree until well combined and slightly thick, adding water if needed to thin.
Pour dressing over kale salad and toss to combine.

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