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Kale Salad with Pomegranate and Raw Honey Pecans

Yields1 Serving

 1/2 cup pecan pieces
 1 tbs of raw honey
 1/2 tsp. salt
 1/4 tsp. cayenne pepper
 2 tsp. olive oil
 2 tbs. balsamic vinegar
 1 small peeled and finely minced shallot
 2 tbs extra virgin olive oil
 1 12oz. bunch Tuscan kale, deveined and sliced in 1/2 inch thick ribbons (8 cups)
 1 large red apple, cored, quartered and thinly sliced (1 1/2 cups)
 1/2 cup pomegranate seeds
 1 1/2 oz. hard raw goats cheese, thinly shaved with a vegetable peeler (optional)
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1. For the raw honey pecans, heat the oven to 350F/180C. Take a bowl and combine all of the ingredients into a small bowl, tossing until well coated. Place onto a parchment lined baking sheet and bake for 12 minutes, until toasted and fragrant. Stir occasionally. Let it cool to room temperature.

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2. For the vinaigrette, whisk all the ingredients together and then season with salt and pepper if you desire.

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3. To make the salad, place the kale into a large bowl and gently add 3 tbs of vinaigrette into the leaves, ensuring they are covered thoroughly. Toss in the apple, pomegranate seeds, before transferring to a serving bowl. Top with the raw honey pecans and the goats cheese to serve.