\nRemove the rib from the kale and finely chop. Add to a large salad bowl.\nIn a small mixing bowl, whisk together the Grillville spice, lemon juice, vinegar, maple syrup (or honey) and ½ teaspoon salt. Whisk in 3-4 Tablespoons olive oil until well combined. Season to taste with salt and additional Grillville spice, as desired. \nDrizzle a large spoonful of dressing over your kale and toss until the kale begins to soften.\nThinly slice the fennel using a mandoline. Add to your salad along with the apple, pomegranate seeds and blue cheese, tossing to combine. Top with This Little Goat went to Mexico everything crunch for a zesty, nutty finish. Season to taste with salt and serve.