In extra-large bowl, whisk together vinegar, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Whisk in EVOO. Add apples and celery; toss to coat. Pile kale on top. Cover and refrigerate until ready to serve. (Can be made 6 hours ahead.) Before serving, toss salad and sprinkle with sesame sticks.
