Fenway Farms’ Kale Salad

This is the recipe that Mary brought to the May luncheon.  Another great recipe.  She got this out of Vegetarian Times and make some modifications, which are in blue below. 

Fenway Farms’ Kale Salad
¼ c raw pecan halves
1 10-oz. bunch kale, stems removed, leaves cut into thin strips or chiffonade
1 generous pinch sale
1 small fennel bulb, trimmed, thinly sliced, and submerged in ice water (2 cups)
1 Granny Smith apple, cored and julienned
1/2 c dried cranberries
4 oz. fresh goat cheese, crumbed ( I used feta cheese, because that’s what I had)
¼ c pure maple syrup
2 Tbs. lemon juice
1 Tbs. Dijon Mustard ( I used about 2 tsp Grey Poupon Country Dijon)
1 small shallot, chopped (1 Tbs.)
2 tsp chopped fresh thyme ( I used lemon thyme)
6 Tbs. olive oil
1.       To make Salad: Preheat oven to 350 degrees. Spread pecans on baking sheet and toast 7 min. or until light brown and fragrant stirring frequently. Cool, then roughly chop.  (I toasted the pecans in a cast iron pan on top of stove)
2.       To make Dressing: Combine maple syrup, lemon juice, mustard, shallot, and thyme in small bowl. Slowly whisk in oil. Season with salt and pepper if desired.
3.       Place kale in medium bowl, and massage with salt. Drain fennel, and add to kale. Stir in apple, cranberries, goat cheese, and toasted pecans. Toss with dressing.