4 cups tightly-packed bite-size tuscan kale pieces
1 small head radicchio, torn into bite size pieces
½ cup sliced celery
1 apple, such as honeycrisp, gala or fuji, cored, quartered and sliced into ½ inch slices
¼ cup grated extra sharp cheddar cheese
1) Preheat oven to 375 F. Place the pecans on a baking sheet and roast until they are browned, 5 to 8 minutes. Remove from the oven to cool. Reserve ¼ cup of pecan halves. Transfer the remaining nuts to a flat surface and coarsely chop; set aside.
2) Whisk the vinegar, honey, salt and pepper together in a large bowl. Drizzle in the oil in a slow stream, whisking constantly until the dressing is well blended.
3) Add the kale, radicchio and celery to the bowl of dressing and toss to thoroughly coat the greens. Stir in the apple slices, cheese and remaining nuts. Top with reserved pecan halves.