Kale Salad with Goat Cheese and Caramelized Dates

1

Start with the dressing: In a small bowl or jar, combine the lemon juice, apple cider vinegar, zest, honey, mustard, ½ tsp salt, pepper, and olive oil. Shake or whisk until emulsified.

2

Add the kale to a large mixing bowl. Pour in about 1 tablespoon of the dressing and massage it into the kale until softened and tender. Set aside to rest.

3

Caramelize the dates: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Gently open and flatten the dates, then add them to the pan. Sear for about 1 minute per side, until golden and crisp. Remove from heat, let cool, then roughly chop and set aside.

4

In the same skillet, lower the heat to medium-low. Add the olive oil, breadcrumbs, sesame seeds, smoked paprika, and ½ tsp sea salt. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Remove from heat immediately once browned.