In a small mixing bowl, whisk together the olive oil, apple cider vinegar, maple syrup, dijon mustard, lemon juice, salt and pepper.
To de-stem kale, hold onto the end of the stalk and with your other hand, run it along the stalk tightly to remove the leaves from the stalk.
Chop kale into small bite size pieces. Rinse the chopped kale well in a colander. Drain it, pat it dry, or use a salad spinner to get as much liquid off as possible.
Add chopped kale to a large mixing bowl. Drizzle dressing over the kale, and rub (massage) into the kale for 2-3 minutes or until the kale starts to darken in color.
In a small pan, add the pecans and remaining maple syrup and heat over medium low heat. Once the pans begins to heat, stir the pecans constantly until the maple syrup sticks to them like candy. Remove from heat and spread out on a piece of parchment paper or tin foil. Let them cool.
Add apple slices to the kale salad arranging in a pretty pattern. Sprinkle with feta cheese. When pecans are cooled, sprinkle evenly on top. Serve and enjoy!