Serves 6

Ingredients:

Dressing:

¼ cup olive oil

¼ cup white balsamic vinegar

1 tablespoon minced fresh ginger

1 tablespoon minced shallots

1 tablespoon fresh basil leaves

1 tablespoon agave nectar

1 teaspoon tamari soy sauce or ½ teaspoon of sea salt

Salad

2 cups kale leaves

4 cups mixed greens

1 cup sweet dark cherries (pitted) and sliced in halves or quarters

¼ cup slivered almonds

½ sweet onion, thinly sliced

6 ounces crumbled chevre (goat cheese) or feta

Directions:

Combine all of the ingredients for the dressing in a blender and blend until smooth. Place in sealable jar and refrigerate until ready to use.

Rinse kale well and remove leaves from center rib. Chop into thin strips and add to large bowl. Add salad greens to kale along with cherries, almonds, and onion. Toss to combine. Slowly drizzle salad dressing on top of greens mixture and toss until all of the greens are lightly coated. Save remaining dressing for another salad or use as a marinade.

Divide salad onto 6 plates and top with an ounce of crumbled chevre or feta cheese.