Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
sea salt
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons  diced dates
1 medium clove garlic, minced
dried red pepper flakes
1/3 cup dried cranberries (optional)
6 cups loosely packed, washed, patted dry, stemmed, ¼-ich slices of kale

Directions:

  1. To make the vinaigrette: In a small bowl, whisk together the lemon juice and syrup; season with salt and pepper.  Add the oil in a thin stream, whisking constantly. Stir in the dates, garlic, and a pinch of pepper flakes. Set aside.
  2. Put the kale in a medium-large bowl. Stir the vinaigrette and pour it on the kale, toss well. Allow to sit at room temperature for 30 minutes before serving.
  3. Taste and adjust seasonings if needed. Divide the salad between 6 plates. Top with the pecans and cranberries, if using. Serve.

Serves 6