Kale, Spinach, and Apple Salad with Mint-Chive Dressing

Directions

1. Toast the almonds- add almonds to a dry frying pan and place over medium heat, stirring often to cook almonds evenly. They take a while to start toasting but once they begin to turn golden they'll all toast pretty quickly, so keep an eye on your pan and keep moving the almonds around. Remove from heat when toasted and set aside.
2. Combine all dressing ingredients in food processor or blender and blend until mint and chive are well chopped and all ingredients are well incorporated. This took about 2 minutes in my food processor.
3. Slice the mint thin and combine with the kale and spinach in a large bowl. Cut the apple into small pieces, I cut mine into matchsticks an then halved the matchsticks, but you could also do 1/4" cubes. Squeeze the 1/4 lemon over the apple pieces so they will not brown.
4. Add the apple to the bowl with the spinach, mint, and kale, and toss to combine. Top with drizzled dressing, then almonds.
5. Optional additional toppings could include gorgonzola (I liked this, but S did not), goat cheese, dried cranberries, sliced strawberries, or thinly sliced cucumber.