Crunchy Kale Salad

• 1 tablespoon shallots finely chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 2 teaspoons honey
• 1 pinch kosher salt
• cracked pepper Freshly
• 1/2 cup extra-virgin olive oil plus extra as needed
• 2 bunches kale I like lacinato kale, stems fully removed and sliced thin or shredded
• 1 pinch kosher salt
• 3/4 cup red cabbage finely shredded
• 1 Honeycrisp apple or Gala, unpeeled and chopped
• dried cranberries
• sliced almonds

1. Once of my favorite summer vegetables is kale, and with the Preserva(R) Food Care System, the leaves stay fresh, crunchy and delicious. This crunchy kale salad is currently our favorite salad to munch on. Start by making a quick and easy mustard shallot dressing. Add shallots, vinegar, Dijon mustard and honey to a mason jar and shake together until ingredients are combined. Then add salt and pepper to the jar and shake once more. Finally, slowly whisk in olive oil until smooth and emulsified. Set aside until you're ready to toss with the greens.
2. To assemble the salad, place shredded kale into a large mixing bowl and sprinkle a little kosher salt over top. Squeeze the kale, massaging it with salt for about 2 to 3 minutes. Massaging the kale leaves breaks down the toughness and makes them less bitter to taste.
3. Mix in the shredded red cabbage and the chopped apples and mix together once more with your hands.
4. Top with the dried cranberries and sliced almonds, then toss the salad with the dressing.
5. Using a small bowl or mason jar with lid, combine the shallots, vinegar, Dijon mustard and honey. Whisk together or close Mason jar with lid (seal tightly) and shake well. Add salt and pepper and shake again.
6. Slowly whisk in the olive oil, a little at a time, until smooth and emulsified. Taste and adjust any ingredients as needed. Set aside.
7. For the salad
8. Remove your produce ingredients from your KitchenAid(R) French Door Refrigerator. Place the shredded kale into a large mixing bowl and sprinkle a little kosher salt over top. Squeeze the kale, massaging it for about 2 to 3 minutes. Mix in the shredded red cabbage and the chopped apples and mix together once more.
9. Top with the dried cranberries and sliced almonds and mix again. Lightly drizzle the mustard shallot dressing over the top, toss, and serve.

shallots, white wine vinegar, mustard, honey, kosher salt, cracked pepper, extravirgin olive oil plus, bunches kale i, kosher salt, red cabbage, apple, cranberries, almonds

Taken from www.yummly.com/recipe/Crunchy-Kale-Salad-2098847 (may not work)