Kale Salad With Pickled Raisin Vinaigrette

Preparation

1. Step 1

   Heat oven to 350 degrees. In a medium bowl, whisk the olive oil, vinegar and honey until emulsified. In a fine-mesh strainer, rinse the sliced shallot well in cool water to make it less potent then add it to the bowl. Add the raisins, season with salt and pepper and stir to combine. 

2. Step 2

   Spread the walnuts out on a small rimmed baking sheet and toast in the oven, shaking the pan halfway through, until fragrant and golden brown, 7 to 10 minutes. Sprinkle lightly with salt. Cool for a few minutes then roughly chop, if whole.

3. Step 3

   Put the kale in a large bowl and massage with your hands until softened and slightly wilted. (The vinaigrette, kale and walnuts can be prepared up to two days ahead of time. Store the vinaigrette and kale separately, covered, in the refrigerator, and store the walnuts in an airtight container at room temperature.) 

4. Step 4

   When ready to serve, add the dressing to the kale and toss well to coat. Taste and season with additional salt and pepper as needed. Just before serving, add the walnuts and toss again.