Make the vinaigrette. Add the diced shallot, grated garlic and red wine vinegar to a small bowl or jar and let them sit for 15 minutes. This gives the shallot time to soften and mellow in the vinegar.

Add the honey, Dijon mustard, minced garlic, salt and pepper. Whisk in the olive oil until the dressing is well combined. For the best flavor, let the vinaigrette rest as long as possible before serving. You can even make it in the morning for dinner.

Build the salad. Add the chopped kale to a large bowl. Top with the sliced Honeycrisp apples, dried cranberries, toasted pecans and cubed Gruyère.

Dress and toss. Drizzle the shallot vinaigrette over the salad and toss until everything is evenly coated.

Serve. Serve immediately or let the salad sit briefly so the kale can soften slightly and soak up some of the vinaigrette.