Massaged Kale and Grilled Peach Salad

​Earlymorningfarm.com
Serves 2 (4 as side dish)

​Ingredients;

• ¾  bunch kale, any variety
• 2-3  peaches
• 1/4 cup toasted pumpkin seeds
• 1/4 cup crumbled feta cheese

 
To dress the salad:

• 1/4 cup plus 2 tablespoons olive oil
• ¾  teaspoon honey
• 1 ½  tablespoons apple cider vinegar
• 1/3 teaspoon dijon mustard
• salt and pepper

Preparation

1. Rinse the kale leaves and pat dry. Remove the stems, then slice the leaves into thin shreds. Place in a large bowl, add 2 tablespoons of the oil, the apple cider vinegar, and a big pinch of kosher salt. Massage with your hands for 1 minute. The kale should be softened and coated with the oil, salt, and vinegar.
2. Combine the remaining dressing ingredients in a small bowl or jar. Toss the kale with the dressing, taste and adjust seasoning if necessary.
3. Slice the peaches in half and remove the pit. Use a paring knife if necessary to scoop out the pit. Brush the cut side of the peaches with neutral tasting oil like canola or olive. Grill cut side down over medium high heat until dark grill marks appear.
4. Slice the grilled peaches. Transfer the kale to a platter or serving bowl, and top with the seeds, cheese, and peaches. Serve immediately.