Collard and Fennel Salad with Crispy Plantains

Ingredients

• 3/4 cup grapeseed oil, divided
• 1 medium-size unripe green plantain, cut crosswise into 1/4-inch-thick slices
• 1 1/2 teaspoons kosher salt, divided
• 1/3 cup sherry vinegar
• 2 tablespoons ground sumac
• 1 tablespoon Dijon mustard
• 1 tablespoon molasses
• 1/4 teaspoon black pepper
• 1 large bunch collard greens, stemmed and thinly sliced (about 6 cups)
• 2 medium fennel bulbs, trimmed and thinly sliced, fronds reserved and chopped to equal 1 tablespoon, for serving
• 2 medium Pink Lady apples, unpeeled and thinly sliced
• 2 medium shallots, halved lengthwise and thinly sliced

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