Kale and Marcona Almond Salad

Ingredients

• 1/2 pound kale
• 1/2 cup Marcona almonds crushed (about 2.5 ounces)
• 2 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon minced shallot
• 2 teaspoons vincotto ( or honey)
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon sesame oil
• Black pepper
• 1 ounce Pecorino Romano

Instructions

1. 1
   Thoroughly wash the kale in a large bowl until there's no sediment settling at the bottom. Remove the tough parts of the stems by grabbing the bottom of the stem with one hand and pulling and stripping the left parts from the stem with the other hand. Place the kale in a salad spinner and dry thoroughly.
2. 2
   Use a sharp knife to cut the kale into a chiffonade (thin ribbons) and then add it to a bowl along with the crushed almonds.
3. 3
   In a small glass bowl, whisk together the olive oil, sherry vinegar, shallots, vincotto, Worcestershire sauce, salt, sesame oil and black pepper. Pot the dressing over the kale and. Toss to coat.
4. 4
   You can serve the salad right away, but letting the salad rest in the fridge for a few hours lets the flavors meld and mellows the bitterness and harsh green edge that kale can have. When you’re ready to serve the salad, just use a vegetable peeler to shave some Pecorino Romano onto the salad and toss together.