Kale and Fall Fruit Salad with Cider Poppy Seed Dressing

• 4 cups kale baby
• 4 figs quartered
• 1 pear cored and cut in thin slices (squeeze the cut pear with lemon juice to prevent browning, ripe
• 1 cup grapes halved
• 1/4 cup dried cranberries
• 1/4 cup pomegranate seeds
• 1/2 cup red currants optional
• 1/4 cup blue cheese crumbled
• 1/4 cup Camembert cheese or Brie, cut in small wedges or chunks
• 1/4 cup hazelnut rough chopped toasted

cider poppy seed dressing

• 1/4 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 1/4 cup Cider
• 1 tsp mustard
• 1 tsp honey
• 1 Tbsp poppy seeds
• pinch salt
• black pepper to taste