Kale Salad with Pecorino, Strawberries, and Pine Nuts

aspicyperspective.com
6 servings
Ingredients:

• 1 bunch lacinato kale
• 3 tablespoons bread crumbs
• 3 tablespoons fresh squeezed lemon juice
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 1/2 cup fresh sliced strawberries
• 2 ounces toasted pine nuts (about 1/3 cup)
• 1 ounce shaved pecorino cheese
• Salt and pepper

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Preparation

1. 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.
2. 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.
3. 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! 

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