1/4 cupdried apricots, choppedpitted and chopped (or cranberries, raisins, other dried fruit)
Instructions
In a small bowl, whisk lime juice, green onion, honey, salt and pepper flakes. Slowly pour 1/3 cup olive oil in, mixing constantly with a fork or wire whisk. If too tart, add another tablespoon or two of olive oil. Adjust salt and pepper to taste.
Put sliced kale in a bowl and toss with salad dressing. Let sit 20 minutes.
In a small skillet, toast pine nuts (or other nuts) over medium heat, tossing constantly, until color deepens, 2 to 3 minutes. Cool. If using other nuts, coarsely chop.
Add nuts and apricot to kale. Toss.
Can refrigerate for up to 1 day, or serve immediately.
Recipe Notes
Modified from http://www.epicurious.com/recipes/food/views/Kale-Salad-with-Dates-Parmesan-and-Almonds-51137020#ixzz2PY7zf5Jw