Kale Salad with Warm Vinaigrette

 

• 3 Tbsp. olive oil, divided
• 1/4 onion thinly sliced
• 3 cloves garlic, coarsely chopped
• 3/4 cup dried cranberries
• 2 Tbsp. red wine vinegar
• 1-2 teaspoons agave
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale chopped and massaged with some olive oil 
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta, goat cheese or asiago cubed or white cheddar 

1. Heat 2 Tbsp. 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.
2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.

Adapted from: https://www.gimmesomeoven.com/kale-salad-warm-cranberry-vinaigrette-recipe/#tasty-recipes-65433