Preheat your oven to 375 degrees. Place walnuts & halved grapes on a sheet pan. Roast for 10 minutes until walnuts are toasted and grapes are warmed.

Place a large skillet on medium-high heat. Add 1 tablespoon of olive oil and let heat for 30 seconds. Add chopped shallots and let cook until translucent, about 2 minutes. Transfer shallots and oil to a blender and add in remaining oil, dijon mustard, balsamic vinegar & salt and pepper. Blend until oil and vinegar have combined and mixture looks smooth.

In a large bowl add kale and pour over the warm dressing (not all of it, just enough to coat the kale). Massage the dressing into the kale until it is coated, then return salad back to the large skillet. Cook for about a minute on high heat, stirring frequently, just so the kale becomes a bit wilted and warm. Pour the kale onto your serving platter and top with apples, walnuts, grapes & gorgonzola.