Tender Kale Salad with Goat Cheese, Cherries, and Almonds

Make the dressing. In a medium size bowl, whisk mustard, honey, and apple cider vinegar. Slowly drizzle in the extra virgin olive oil drop by drop, continuing to whisk vigorously until smooth. Taste and adjust the ingredients if you prefer.

Add the kale to a large mixing bowl and drizzle ⅓ cup of the dressing over the top. Use your hands to massage the dressing into the kale for 5–6 minutes. This will help to tenderize the kale leaves, softening the texture and making them more palatable to chew. You’ll see them turn a vibrant green color as you continue massaging the dressing into the leaves.

Add the spinach in along with about 2 more tablespoons of dressing and toss to coat. Add the dried tart cherries, roasted almonds, and crumbled goat cheese and toss again to combine.

Transfer to plates and serve immediately. Store leftovers in an airtight container for 3–4 days. Enjoy!