Kale Apple Salad with Poppyseed Dressing

I found this recipe, had kale in the frig that needed to get used up so thought I would give it a try. The basic recipe needed stuff added to it. After several additions, you will find the recipe to be very colorful and enjoyable. In fact Chef Ace from Plum Hill is coming for lunch, so I am interested in his opinion.
The salad can be made one day in advance to marinate the flavors. Just don't add the seeds and nuts until ready to serve.
Ingredients:

• 2 -1/2 Tablespoons cider vinegar -The original recipe called for 3 tablespoons
• 3 tablespoons honey
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• freshly ground black pepper
• 1 Tablespoons oil plus 2 Tablespoon water-The  original recipe called for 3 Tablespoons oil
• 1 bunch kale with stems removed and cup into small pieces
• 2 apples- chopped in bite size piecs-1 Granny and 1 Fuji

From this point down are some of the ingredients I added to the recipe.

•      1/3 cup chopped red onion
•      1 small container of mandarin oranges-drained
•      1/3-1/2 cup dried cranberries
•       nuts and seeds that are available

Directions:
For the dressing:

1. I put the first 7 ingredients into a pint jar and shook well.
2. Remove the stems from the kale and cut into bite size pieces. Make sure the kale has been washed and dried.
3. Put all ingredients except nut and seeds into a bowl.
4. Shake dressing well and pour over the top of the salad. (I didn't use all the dressing)
5. Mix well.
6. Refrigerate overnight.
7. Add seeds and nuts just before serving.
8. Top with a few nuts.

Enjoy!!!