Raw Kale Salad With Lentils And Sweet Apricot Vinaigrette

• 2 bunches Curly kale, center ribs and stems removed, washed, dried, and chopped finely
• 1/4 cup Olive oil
• 1/4 cup Apricot preserves
• 1 1/2 tablespoons Apple cider vinegar
• 1 1/2 tablespoons Freshly squeezed lemon juice
• 1/2 teaspoon Sea salt
• 1 pinch Black pepper
• 1 cup Puy or beluga lentils, (substitute brown lentils if they're what you have), rinsed and picked over
• 1 cup Red cabbage, shredded

1. Whisk together olive oil, apricot preserves, apple cider vinegar, lemon juice, sea salt, and black pepper.
2. Turn kale into a large mixing bowl, and massage 6 T of the dressing into the salad. You'll need enough dressing for the salad to be well coated and start taking on a "wilted" texture. Set aside.
3. Place lentils in a small saucepan with enough water to cover them by 3-4 inches (approximately 2 1/2 cups). Bring water to a boil, then reduce heat, add a pinch of salt, and let the lentils simmer for 20-25 minutes, or until the lentils are tender but not mushy.
4. Allow lentils to cool slightly and add them, along with the cabbage, to the kale, and add another 2 T vinaigrette. Use hands to combine. Add extra dressing as needed, and season to taste.

curly kale, olive oil, apricot preserves, apple cider vinegar, freshly squeezed lemon juice, salt, black pepper, puy, red cabbage

Taken from food52.com/recipes/17866-raw-kale-salad-with-lentils-and-sweet-apricot-vinaigrette (may not work)