Ingredients
3tbspolive oil,divided
1shallot,peeled and thinly sliced
3clovesgarlic,coarsely chopped
1cupdried cranberries
2tbspred wine vinegar
2tsphoney
½lemon,juice and zest
⅛tspsalt
⅛tspblack pepper
1bunchkale,very thinly sliced
¼cupsliced almonds
¼cupblue cheese,or goat cheese, crumbled, optional
Preparation
Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute.
Then add cranberries, red wine vinegar, honey and lemon juice and zest, and 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 for 1 minute until tender.
Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.
