Kale Salad With Warm Cranberry Vinaigrette

3 Tbsp. olive oil, divided

1 shallot, peeled and thinly sliced

3 cloves garlic, coarsely chopped

1 cup dried cranberries

2 Tbsp. red wine vinegar

2 teaspoons honey

juice and zest of half a lemon

1/8 tsp. salt

1/8 tsp. black pepper

1 bunch kale, very thinly sliced

1/4 cup sliced almonds

(optional) 1/4 cup crumbled blue cheese or goat cheese

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.

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.