- Make the dressing: whisk the Dijon mustard, honey, white wine vinegar, sea salt and freshly-ground black pepper until well combined. Add the extra-virgin olive oil and whisk until emulsified. Set aside.
- Wash and drain the kale. If you have a salad spinner, use it; if not, drain well then pat dry with kitchen towel.
- Toss the drained kale with 3 tablespoons of the honey mustard dressing in a medium bowl. Cover and refrigerate for at least 3 hours and up to 6 hours: the acid in the dressing will break down and soften the kale; no need to massage it. If you want to serve the salad immediately, massage the dressing into the kale until it just starts to wilt, around 1 minute. Be sure not to over-massage it; the only thing worse than tough kale is mushy, watery kale.
- Assemble the salad: add the apple, pear, cheddar, dried cranberries and walnuts and gently toss to combine. Divide between bowls and serve.