Winter Kale Chopped Salad

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• 1 bunch lacinto Tuscan kale (de-stemmed and chopped approximately 6 cups)
  Ingredient note

  Source: 1 bunch lacinto Tuscan kale (de-stemmed and chopped approximately 6 cups)
• ⅓ cup pecans
  Ingredient note

  Source: ⅓ cup pecans
• 1 each small apple (chopped)
  Ingredient note

  Source: 1 small apple (chopped)
• 1 each avocado (chopped)
  Ingredient note

  Source: 1 avocado (chopped)
• 4 each dates (pitted and chopped)
  Ingredient note

  Source: 4 dates (pitted and chopped)
• ¼ each dried cranberries
  Ingredient note

  Source: ¼ dried cranberries
• ¼ cup blue cheese crumbles
  Ingredient note

  Source: ¼ cup blue cheese crumbles
• 2 tablespoons balsamic vinegar
  Ingredient note

  Source: 2 tablespoons balsamic vinegar
• 1 tablespoon honey
  Ingredient note

  Source: 1 tablespoon honey
• 1 teaspoon Dijon mustard
  Ingredient note

  Source: 1 teaspoon Dijon mustard
• ¼ teaspoon minced garlic
  Ingredient note

  Source: ¼ teaspoon minced garlic
• ¼ cup extra-virgin olive oil
  Ingredient note

  Source: ¼ cup extra-virgin olive oil
• As Needed black pepper
  Ingredient note

  Source seasoning: freshly ground black pepper (to taste)

1. Preheat oven to 350 degrees F.
2. Rinse, drain (or spin in salad spinner) the chopped kale. Place it in a large mixing bowl and set aside.
3. To make the dressing - Whisk together the balsamic vinegar, honey, Dijon, and garlic. Slowly whisk in the olive oil and continue to whisk until slightly thickened and emulsified. Season to taste with pepper. The dressing can be quickly and easily made in a food processor. Just add all the ingredients and process for a minute or two until creamy.
4. Pour the dressing over the kale and toss well to be sure all of the kale has been coated. Set aside so dressing can begin to break down and soften the kale while you work on remaining ingredients.
5. Place pecans on a baking sheet and bake for 4 to 5 minutes or until nicely toasted. Transfer pecans to a cutting board and coarsely chop and set aside to cool completely.
6. Add chopped apple, avocado, dates, and dried cranberries to the dressed kale and toss to combine. Sprinkle salad with toasted pecans and blue cheese and serve.