Core and slice the pear, then squeeze fresh lemon juice on it to prevent browning. Quarter the figs, half the grapes, chop the hazelnuts and cut the Brie into wedges or chunks. Place kale in a wide shallow salad bowl. Sprinkle the fruit, cheese and nuts on top of the kale.
To make the dressing, put all the dressing ingredients in a wide mouth jar. Whisk to a creamy consistency.
Drizzle the dressing on the salad just before serving or serve with the dressing on the side.
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