Balsamic Kale Salad
1/4 cup dried cranberries, currents, or raisins
1/4 cup pine nuts, slivered almonds, or crushed pecans
1 bunch of fresh kale, rinsed and dried
3 Tablespoons balsamic vinegar
3 Tablespoons olive oil
2 teaspoons honey
1 teaspoon Dijon mustard
1 teaspoon salt
Pepper to taste
1/4 cup grated Parmesan cheese
Heat a small frying pan over medium-low heat. Spread the nuts into an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly golden (2-4 minutes). Then remove to a bowl to allow to cool.
Use a sharp knife to cut out the tough midrib of each kale leaf, and discard. Slice the remainder of the leaves crosswise into thin slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, cut the "cigar" into thin slices. Place the kale slices into a large bowl.
In a smaller bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper. A half hour to an hour before serving, toss the kale together with the toasted nuts, the dried fruit, and the dressing, allowing the kale to marinate a bit. Right before serving, stir in the grated Parmesan cheese.
Recipe adapted from Simply Recipes