Collard and Fennel Salad with Crispy Plantains

Name: 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