Hearty Greens with Kumquats

Ingredients

• 0.5 cup apples i use 2 granny smith apples 
• 8 servings pepper black freshly ground
• 1 cup kumquats seeded cut into thin rounds,
• 12 cups mustard greens mixed hearty (such as escarole, mustard greens, and kale)
• 3 tablespoons roasted pumpkin seeds salted shelled (pepitas)

Equipment

• bowl

Directions

1. Store 12 cups mixed hearty greens (suchas escarole, mustard greens, and kale; ifusing mustard greens or kale, fold leavesover and cut off tough center rib and stems)and 1 cup kumquats, cut into thin rounds,seeded, in 2 separate resealable plasticbags. Chill greens and kumquats overnight.Before serving, empty bags with greensand kumquats into a large bowl.
2. Add 1/2 cup
3. Granny Smith Apple Cider Vinaigrette to salad and toss to evenly coat.
4. Add more vinaigrette, if desired. Season totaste with kosher salt and freshly groundblack pepper.
5. Transfer to a serving bowland scatter 1/4 cup 1" pieces chives and,for a little crunch, 3 tablespoons roasted saltedshelled pumpkin seeds (pepitas) over.