Fig and Blue Cheese Massaged Kale Salad
1 bunch lacinato kale, washed, dried, and chopped
1/4 c extra virgin olive oil
1/4 c fig preserves
3 T apple cider vinegar
1/2 t kosher salt
1 shelled pomegranate
1/2 red onion, thinly sliced
1/2 c toasted pecans, chopped
1/2 c crumbled blue cheese
Whisk together olive oil, fig preserves, apple cider vinegar, and kosher salt.
Turn kale into a large mixing bowl, and massage about 2/3rds of dressing into the salad. You’ll need enough dressing for the salad to be well coated and start taking on a “wilted” texture. Use hands to combine.
Add pomegranate seeds and red onion, giving a quick final toss. Add extra dressing as needed, and season to taste.
Sprinkle pecans and crumbled blue cheese immediately before serving.
