new kale salad

very similar to the typical kale salad I make, but with less work and different enough to be novel to our family (or friends who have had my usual kale salad one too many times). 

kale salad with warm cranberry vinaigrette
makes 6 servings

3 tbsp olive oil, divided
2 tbsp shallot or red onion, minced or 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
salt and pepper, to taste
1 bunch kale
1/4 cup sliced almonds or toasted pine nuts
optional: 1/4 cup crumbled blue or goat cheese

Heat 2 Tbsp oil in a large saute pan over medium high heat. Add onion/shallot and saute for at least 5 mins or until tender. Add garlic and saute for 1 min. Then add cranberries, red wine vinegar, honey, lemon juice and 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 mix to combine for 1 minute until tender. Add in the cranberry/shallot mixture and nuts. Toss to combine. Serve topped with crumbled cheese if desired.