Kale Salad With Apricots & Pecorino
Ingredients
- 1 bunch of lacinato kale, ribs removed and chopped
- 2 ripe apricots, chopped
- 1/3 cup Pecorino Romano cheese, finely shredded
- 1/3 cup slivered almonds, lightly toasted
- Juice from 1 lemon
- 1/4 cup olive oil
- 1 tsp minced garlic
- 1 tbs Dijon mustard
- 2 tsp raw honey
Instructions
- Wash and prepare your kale. After you have removed the ribs of your kale, chop it up and put it into a large bowl and set aside.
- In a small container, such as a mason jar, add your lemon juice, olive oil, mustard, garlic, honey, and a tbs of your Pecorino cheese. Whisk together with a fork, and then put the lid onto your mason jar and shake vigorously until it all comes together.
- Pour your dressing over your kale and using clean hands massage the dressing into the leaves. Allow it to sit for ten minutes or so. The leaves will begin to soften.
- Layer your fruit, remaining cheese and toasted almonds on top of your dressed kale. Toss and serve.
