Servings: 6 to 8

For Candied Pecans: subheading: For Candied Pecans:
Pecans – 2 cups Pecans - 2 cups
Egg whites – 1 Egg whites - 1
Water – 1 tbsp Water - 1 tbsp
Sugar – ½ cup Sugar - ½ cup
 
For Salad: subheading: For Salad:
Kale – 1 bunch Kale - 1 bunch
Balsamic vinegar – 3 tbsp Balsamic vinegar - 3 tbsp
Dijon mustard – 1 tbsp Dijon mustard - 1 tbsp
Maple syrup – 1 tbsp Maple syrup - 1 tbsp
Olive oil – 6 tbsp Olive oil - 6 tbsp
Apples (my favorite are Honey Crisp) – 1 to 2 Apples (my favorite are Honey Crisp) - 1 to 2
Fennel – 1 bulb Fennel - 1 bulb
Candied pecans (or just regular) – 1 cup Candied pecans (or just regular) - 1 cup
Lemon, juice of – ½ Lemon, juice of - ½

Candy pecans - Preheat your oven to 250 degrees. Whisk egg white with water and coat the pecans in mixture. Toss pecans in sugar. Spread out onto a baking sheet and bake for 1 hour, turning every 20 minutes. (Can be done up to 5 days ahead)
Tear leaves off of kale. Wash, dry, and place in a large bowl that will fit into your fridge.
Whisk together vinegar, mustard, syrup, and olive oil. Toss with your kale leaves and then cover bowl with a lid or plastic wrap. Place in the fridge for at least an hour, up to a day. (Can be done 1 day ahead)
Right before serving, thinly slice fennel and chop apples. Toss marinated kale with fennel, apples, pecans (candied or not), and the juice of half a lemon. Season to taste with salt and pepper.