Harrisville Kale Salad

• 1 head green-leaf kale
• 1 1/2 tbsp rice wine vinegar or apple cider vinegar
• 1 1/2 tsp minced shallots
• Kosher or sea salt, to taste
• 6 tbsp extra virgin olive oil
• freshly ground black pepper, to taste
• 1/4 - 1/2 cup dried cranberries, roughly chopped
• 1/4 - 1/2 cup toasted walnut, roughly chopped
• 1/4 - 1/2 cup crumbled feta
• 1 tbsp fresh lemon or lime juice

1. Remove stems from kale and discard. Wash and spin kale in a salad spinner until dry. Slice kale thinly (1/4 - 1/2 in thickness), place in a salad bowl, and set aside.
2. In a small bowl, whisk together vinegar, shallots, and a pinch of salt. Let stand about 10 min. Slowly whisk in olive oil, adding pepper and more salt to taste.
3. Pour dressing over kale and toss well. Toss in cranberries, walnuts, feta, and lemon or lime juice. Serve immediately, or can refrigerate up to 3 days.

kale, rice wine vinegar, shallots, kosher, extra virgin olive oil, freshly ground black pepper, cranberries, toasted walnut, feta, lemon

Taken from www.epicurious.com/recipes/member/views/harrisville-kale-salad-51744641 (may not work)