Kale Salad With All-Day, Everyday Dressing

• 2 1/2 tablespoons extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 2 tablespoons grated pecorino Romano cheese
• 1 tablespoon minced almonds
• 1 tablespoon chopped fresh thyme
• 2 1/2 tablespoons fresh lemon juice
• 1 tablespoon wildflower honey
• 1/4 teaspoon kosher salt
• 6 cups baby kale (5 oz.)
• 1/4 cup flat-leaf parsley leaves
• 1/4 cup torn basil leaves
• 1 cup baby heirloom tomatoes, halved

1. Combine oil and garlic in a skillet over medium-low heat; cook 3 minutes or until garlic is golden, stirring occasionally. Remove garlic with a slotted spoon; reserve garlic. Transfer oil to the bowl of a mini food processor. Add cheese, almonds, thyme, juice, honey, and salt; process until well combined.
2. Combine kale, parsley, and basil. Toss with dressing. Arrange about 1 1/4 cups salad on each of 4 plates. Divide tomatoes and garlic evenly among salads.

extravirgin olive oil, garlic, romano cheese, almonds, thyme, lemon juice, wildflower honey, kosher salt, baby kale, flatleaf parsley leaves, torn basil, baby heirloom tomatoes

Taken from www.myrecipes.com/recipe/kale-salad-all-day-everyday-dressing (may not work)