Kale Salad With Apples And Hazelnuts

By Food52
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5 cups curly kale and mustard green leaves, torn into small pieces

2 scallions, trimmed and thinly sliced on the bias

2 tablespoons olive oil

1 tablespoon brown rice vinegar

Sea salt and coarsely ground black pepper

1 tart apple

1/4 cup hazelnuts, chopped and toasted

1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler

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