Kale Salad with Warm Cranberry Almond Vinaigrette

Directions

1. 1
   Heat 2 Tbsp. oil in a large saute pan over medium-high heat.
2. 2
   Add shallot and saute for at least 5 minutes or until tender.
3. 3
   Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender.
4. 4
   Add in the cranberry/shallot mixture and almonds, and toss to combine.
5. 5
   Serve topped with crumbled cheese if desired.