Kale Salad with Goat Cheese and Caramelized Dates

1

Start with the dressing: In a small bowl or jar, combine the lemon juice, apple cider vinegar, zest, honey, mustard, ½ tsp salt, pepper, and olive oil. Shake or whisk until emulsified.

2

Add the kale to a large mixing bowl. Pour in about 1 tablespoon of the dressing and massage it into the kale until softened and tender. Set aside to rest.

3

Caramelize the dates: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Gently open and flatten the dates, then add them to the pan. Sear for about 1 minute per side, until golden and crisp. Remove from heat, let cool, then roughly chop and set aside.

4

In the same skillet, lower the heat to medium-low. Add the olive oil, breadcrumbs, sesame seeds, smoked paprika, and ½ tsp sea salt. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately once browned.

5

To assemble, add the shredded cabbage, chopped dates, and shallots to the bowl with the kale. Pour over the remaining dressing and toss gently. Sprinkle with the grated goat cheese and toasted breadcrumb mixture. Toss again and season to taste with salt and pepper. Serve topped with a bit more goat cheese if desired—and enjoy!

6

Note: To get that fluffy, snowy texture from the goat cheese, freeze it for at least 1 hour (or overnight), then grate it with a microplane or fine cheese grater right before serving. This keeps it from melting or clumping. You can also sub with Parmesan, plant-based cheese, or leave it out entirely if preferred.