- 3 Tbsp fresh lemon juice
- 2 Tbsp extra virgin olive oil
- 1 bunch curly leaf kale
- 1/4 tsp salt
- 1/4 cup dates
- 1 large apple
- 1/4 cup chopped pecans
- 2 oz chèvre (goat cheese) crumbled
- salt and pepper to taste
Remove stems and slice kale into thin ribbons. Place in large bowl, add 1/4 tsp salt, then massage kale for 1 minute. Whisk together lemon juice and olive oil in a separate bowl and add to salad. Toss to coat and set aside.
Halve the dates lengthwise then slice into thin strips. Cut apple into thin matchsticks. Add dates, apples, pecans and cheese to kale. Season with salt and pepper and toss well.