Name: Kale Salad with Warm Cranberry Vinaigrette
Ingredients: 3 tbsp. olive oil, divided; 1 shallot, peeled and thinly sliced; 3 cloves garlic, coarsely chopped; 1 cup dried cranberries; 2 tbsp. red wine vinegar; 2 tsp. honey; Juice and zest of half a lemon; 1/8 tsp. salt; 1/8 tsp. black pepper; 1 bunch kale, very thinly sliced; 1/4 cup sliced almonds; 1/4 cup blue cheese or goat cheese, crumbled

Kale Salad with Warm Cranberry Vinaigrette

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Ingredients

3 tbsp. olive oil, divided
1 shallot, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 tbsp. red wine vinegar
2 tsp. honey
Juice and zest of half a lemon
1/8 tsp. salt
1/8 tsp. black pepper
1 bunch kale, very thinly sliced
1/4 cup sliced almonds
1/4 cup blue cheese or goat cheese, crumbled

Instructions

In a large sauté pan, over medium-high heat, heat 2 tbsp. oil.
Add shallot and sauté for at least 5 minutes or until tender.
Add garlic and sauté for 1 minute.
Add cranberries, red wine vinegar, honey, lemon juice and lemon zest; stir to combine.
Season with salt and pepper.
In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender.
Add in the cranberry/shallot mixture and almonds; toss to combine.
Serve topped with crumbled cheese, if desired.

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