This little salad has it all. The kale gets tender in the honey-Dijon dressing and is perfectly complemented by crunchy radishes and pecans, tart dried cherries and creamy goat cheese.

Kale Salad With Cherries, Pecans And Goat Cheese

Ingredients for salad:

½ cup pecans
8 ounces kale
4 radishes
½ cup dried cherries
2 ounces soft goat cheese, chilled

Ingredients for dressing:

3 tablespoons olive oil
1 ½ tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 ½ teaspoons honey
Sea salt and freshly ground pepper, to taste

Directions:

1. Preheat oven to 350℉.

2. Spread the pecans on a baking tray. Toast them in oven until lightly golden and fragrant, about 5 to 10 minutes. Toss the nuts once or twice to make sure they toast evenly. Remove the tray from the oven and set aside to cool.

3. Pull the kale leaves off from the tough stems and…