A Little Kale Dress(ing) That Goes With Everything

Dressing

½ cup EVOO

¼ cup apple cider vinegar

¼ cup honey (you can also use maple syrup)

2 teaspoons Balsamic vinegar

1 teaspoon Dijon mustard

4 garlic cloves, pressed or minced well

Salt (a pinch to start, but it always needs more)

Ground pepper

Combine all ingredients into a mason jar and shake (or to a bowl and whisk). Will keep in fridge for a week. (If the oil separates, just leave on counter for 20 minutes and shake/whisk to emulsify again.)

Salad

The possibilities are endless and everything goes! Here's some recommendations, but don't feel boxed in:

The main cast:

• Kale. De-ribbed and chopped up pretty well. (Pro-tip: sprinkle some salt directly on the kale a few minutes before dressing.)

• Nuts. You can use raw, but toasted/roasted adds a certain somethin' somethin'. Walnuts or pecans are magic, but others will work, too.

• Dried fruit. Cranberries or cherries work especially well.

• Soft Cheese. Feta, goat cheese, or the like.

The guest stars:

• Carrot ribbons (using a peeler) for color

• Croutons for crunch

• Pickled red onion would be lovely

• Fresh strawberries could also work

Pro-tip (secret): dress the salad at least 10 minutes before serving. The kale needs some time to soak it up.