For the dressing:
3 Tbs. apple cider vinegar
1 medium shallot, minced (about 1 Tbs.)
Kosher salt and freshly ground black pepper, to taste
2 Tbs. honey
3 tsp. Dijon mustard
3 tsp. black benne seeds (sesame seeds), plus more for garnish
2 Tbs. olive oil
For the salad:
1⁄2 cup pecans, plus more for garnish
24 oz. Lacinato kale (also called black kale and dinosaur kale), stemmed and thinly sliced
1 Granny Smith apple, cut into matchsticks
1 Braeburn or Fuji apple, cut into matchsticks
Kosher salt and freshly ground black pepper, to taste
For the dressing:
Combine the cider vinegar and shallot in a medium-size bowl, along with a light sprinkling of salt. Set aside for 10 minutes and then add the honey, mustard, benne seeds, and olive oil, and whisk to combine. Season to taste with salt and pepper.
For the salad:
Break the pecans into pieces and toast them in a dry skillet over medium heat for two to four minutes, or until lightly browned. In a large bowl, toss the kale and apples with the dressing and garnish with more pecans and benne seeds. Season to taste with salt and pepper.
