Holiday Kale Salad
2 bunches of kale (stems and ribs removed – rinsed and thoroughly dried before using)
3 tablespoons champagne vinegar
1/2 tablespoon raw honey (or more, to taste)
3 tablespoons olive oil
1 teaspoon sea salt
2 tablespoons toasted pine nuts
2 tablespoons dried cranberries
1/4 cup freshly shaved Parmesan cheese
black pepper (to taste)
After you have prepped the kale, toss into a food processor and pulse 2-3 times to chop into small pieces. Be careful to not over-pulse. If you don’t have a food processor, simply roll the kale into tight logs and cut into thin strips with a sharp knife.
In a mixing bowl, whisk together all of the ingredients except for the freshly grated Parmesan cheese. Once blended, add in the chopped up kale and toss to evenly coat and blend all ingredients. Cover and chill in the fridge for 2-3 hours. When ready to serve, remove the kale salad from the fridge and add in the freshly shaved Parmesan cheese and toss to blend. Adjust any seasonings as desired and serve. Makes 4-6 servings.