1 bunch Kale
½ clove Garlic
¼ tsp SOOC Sicilian Sea Salt
3 Tbsp Robust SOOC Varietal Extra Virgin Olive Oil
¼ cup freshly squeezed Lemon Juice
⅛ tsp Red Pepper Flakes
½ cup SOOC Black Cherry Balsamic Vinegar
½ cup dried Black Cherries
⅛ tsp fresh ground Pepper
¼ cup grated Pecorino Cheese, plus more to garnish
3 Tbsp Pine Nuts
Trim the bottom few inches off the kale stems and discard. Slice the kale into ¾-inch ribbons. (Making 4 to 5 cups). Place the kale in a large bowl.
Using a mortar and pestle or a knife, pound or mince the garlic and Sicilian Sea Salt into a paste. Transfer garlic to a small bowl. Add Extra Virgin Olive Oil, lemon juice, Black Cherry Balsamic reserved from soaking the dried cherries, pinch of Sicilian Sea Salt, red pepper flakes, and black pepper. Whisk to combine.
Pour dressing over the kale and toss well. Toss in the cheese, dried cherries, and pine nuts. Let the salad sit for 5 minutes, then add additional cheese and a drizzle of Extra Virgin Olive Oil.