Lemon Pecorino Shredded Kale Salad

Ingredients

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tbsp honey
• ¼ cup pecorino, divided
• Kosher salt
• 4 cups finely shredded kale
• ¼ cup toasted slivered almonds
• ¼ cup sweetened dried cranberries, coarsely chopped

Directions

1. To a large bowl add the lemon juice, olive oil, honey, ⅛ cup of the pecorino, and salt to taste. Whisk to combine.
2. Then add the kale, and mix well to coat with the dressing. Let sit for 15-30 minutes to soften the kale.
3. Add the toasted almonds, and chopped cranberries, and mix well. Plate as a tall pile on a serving plate, and garnish with the remaining pecorino.