Cherry Summer Kale Salad with Balsamic Vinaigrette

Directions

1. 1
   Massage torn kale leaves with a bit of sea salt. (see these instructions)
2. 2
   Heat a medium saute pan to medium high heat, add bacon and cook fro 5 minutes until crispy.
3. 3
   Remove and place on a paper towel to let grease drain.In a small bowl add dijon mustard, honey, basil, balsamic vinegar, olive oil, salt, and pepper.
4. 4
   Whisk to emulsify (so the oil and vinegar are no longer separated).In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples, and pecan pieces.
5. 5
   Serve dressing on the side or toss in at the last minute.