Ingredients for the salad

• 2 bunches of kale, cleaned and finely chopped 
• 1/2 cup of almonds, chopped (see note) 
• Croutons (see note)
• Mitica drunken goat cheese, frozen (see notes)

Dressing

• 1 small shallot, finely diced
• White balsamic vinegar
• Olive oil
• Kosher salt
• Red pepper flakes

Directions  

1. Add the shallot and a large pinch of salt to a large bowl. I let this sit for about 5 minutes or so to slightly pickle. Then whisk in about 3 to 4 tablespoons of balsamic vinegar, followed by 3 to 4 tablespoons of Olive oil. You might need more or less dressing depending on how big your kale is. Taste the dressing with a piece of kale and adjust salt, vinegar, or more Olive oil. I also like to add red pepper flakes at this point. 
2. Add the cleaned kale and massage the dressing into the kale. Taste again at this point for more seasonings. Then add in the almonds and croutons and toss again. 
3. To serve, add the salad to a small bowl and then finely grate the frozen goat cheese on top. 

Notes

• I like to toast my nuts even if they’re toasted already. In a dry skillet over low heat, add the almonds and a pinch of salt (if unsalted). You can also drizzle in a tiny bit of olive oil. Watch them closely and then once toasted, remove from heat and allow to cool completely. 
• I had leftover focaccia that I wanted to use up so I made croutons out of that. You can use anything of course, including leftover bread or panko breadcrumbs. 
• Place the cheese in the freezer for about 15 to 20 minutes before using. You want the cheese to be very cold, but that you are still able to grate it on a Microplane or a cheese grater. 
• You can use a different cheese. Drunken goat cheese is our favorite for this! We buy it at Whole Foods.