The best fall kale salad
/1 bunch kale
1/2 cup pecans
1/4 cup dried cherries
1/4 cup crumbled blue cheese
1/4 red or white onion thinly sliced
Dressing:
1/4 olive oil
several tablespoons of your favorite vinegar (I like a combination of sherry and Ume plum vinegar)
dollop of maple syrup
squirt of dijon mustard
1/2 clove of garlic
salt
Toast pecans in a pan on the stove over low medium heat. Stir regularly and make sure they do not burn. Remove from stove and let cool.
Remove kale from stalks and shred. Wash well and spin dry.
Sprinkle kale with salt and massage well.
Make dressing by combining dressing ingredients and immersion blending until nicely emulsified. Adjust ingredients to your liking.
Dress kale to your liking and toss well. (I find kale needs more dressing then I typically use)
Toss with onions, cherries and blue cheese. Top with pecans. Enjoy!