Kale Salad with Apples and Hazelnuts

INGREDIENTS

• 5 cups curly kale and mustard green leaves, torn into small pieces
• 2 tablespoons olive oil
• 1 tart apple
• 1/4 cup hazelnuts, chopped and toasted
• Sea salt and coarsely ground black pepper
• 1 tablespoon brown rice vinegar
• 1/4 cup pecorino romano or parmesan, shaved with a vegetable peeler
• 2 scallions, trimmed and thinly sliced on the bias