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

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