Adapted from the Food Network Kitchen
3 Tbsp fresh lemon juice
2 Tbsp extra-virgin olive oil
1 bunch kale, ribs removed, leaves very thinly sliced
1/4 cup dates
1 sweet apple
1/4 cup slivered almonds, toasted
1 ounce pecorino, finely grated (1/4 cup)
Freshly ground black pepper
In a large bowl, whisk together lemon juice, olive oil and 1/4 tsp salt. Add kale to bowl and toss to coat. Allow to stand for 10 mins.
Slice dates into thin slivers and julienne apples. Toss kale with dates, apples, almonds and cheese. Season with salt and pepper. Salad can be served immediately or saved in the refrigerator for 1-3 days.