Kale Salad with Pecorino, Strawberries, and Pine Nuts
- Wash and dry the kale leaves. Fold each leaf in half, lengthwise, and cut out the stem. Then slice the kale into thin ribbons. Place in a large salad bowl.
- Sprinkle the kale with bread crumbs, lemon juice, olive oil, and honey. Toss well, then salt and pepper to taste. Cover and place in the refrigerator for at least 2 hours.
- Once the kale has wilted a little, toss in the sliced strawberries and toasted pine nuts. Use a veggie peeler to shave bands of nutty pecorino cheese over the top. Enjoy!