What are the best apples to use in a farro/Kale salad?

If you'd like to tinker with dehydrating the apples yourself, it's pretty easy to do in the oven. There are plenty of links - here's one:
http://www.eatingwell.com/healthy_cooking/healthy_cooking_101_basics_techniques/how_to_make_dried_apples_and_apple_chips_in_the_oven
To rehydrate them, soaking them in the vinaigrette for a few minutes before serving should soften them up enough. You still want some chewiness / texture.

Dried apples,, hmmmm. Sounds intriguing, I'm thinking, how would I hydrate them? Do they have to be hydrated, or can the vinaigrette soften them in advance? Or should I blend them into the vinaigrette? So many ideas, my mind is spinning.

You are lucky to have access to great markets. Was just thinking that good dried apples, being sweeter, could be nice with kale and the tartness of the vinaigrette.

I've yet to get my hands on some winesaps, it's hard to get them in Brooklyn unless I hunt for them at a farmers market. But these are all good suggestions. Thanks. Other people might not notice a difference while eating a salad, but for foodies like us, we have a keen sense of these things.

Honeycrisp, Pink Lady, Cortland, Northern Spy, Macoun, Winesap - it's hard to pick one of these over the other for a salad (vs applesauce or pies). None are as tart as Granny Smiths. The ones Healthierkitchen mentions are Ginger Gold and they'd be tasty in a kale salad too.

There are these really ugly ones I get at my farmstand that might be called ginger gold or something like that...they'd be really good too . You might just want to taste a couple of types. I don't think you'll go wrong with Pink Lady though, if you've already got them

Cool, I guess I'll have to add Honeycrisp to my list. Ultimately I do want something with slight acidity, but not as much as a Granny Smith.

Thanks.

I bet either would taste great, but my personal pick would probably be Honeycrisp - more sweet, less sour to balance the kale and the vinaigrette. Sounds delicious!