Deb's Kale Salad with Apple and Pecans

I looove to try new recipes. I freeze everything I can and I love to help people fill their freezer, whether it is by me personally, or to help educate those who want to learn.

subheading: Salad:

½ cup pecans

8 ounces kale (I used regular curly green kale, but Deb recommends Cavolo Nero or Lacinato, Dinosaur or Tuscan Kale)

4 to 5 medium radishes

½ cup dried cranberries (or dried cherries)

1 medium Granny Smith apple

2 ounces soft goat cheese, chilled

subheading: Dressing:

3 tablespoons olive oil

1 ½ tablespoons apple cider vinegar (or white wine vinegar)

1 tablespoon smooth Dijon mustard

1 ½ teaspoons honey or maple syrup

Sea salt and freshly ground pepper, to taste

Directions at cookieandkate.com

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