KALE SALAD WITH WARM CRANBERRY ALMOND VINAIGRETTE (Adapted from gimme some oven)

3 TBSP olive oil, divided
1 shallot, peeled and thinly sliced
3 cloves garlic, coarsely chopped
1 cup dried cranberries
2 TBSP red wine vinegar
2 tsp honey
juice and zest of half a lemon
1/8 tsp salt
1/8 tsp black pepper
1 bunch kale, very thinly sliced
1/4 cup sliced almonds
(optional) 1/4 cup crumbled blue cheese or goat cheese

Heat 2 TBSP oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender.

Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.

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