Kale Salad with Blue Cheese and Walnuts

Ingredients:

• 0.5 cups walnuts
• 1 medium shallot, thinly sliced
• 1/3 cup apple cider vinegar
• 1.5 tsp Dijon mustard
• 1 teaspoon of honey
• 1/3 cup extra-virgin olive oil
• 280 rubles small kale (about 16 cups)
• 1/2 cup crumbled blue cheese, such as gorgonzola

Preparation:

1. Preheat oven to 350°F (175°C). Place walnuts on a baking sheet and roast, stirring once, until toasted, 8-10 minutes. Set aside to cool, then coarsely chop.
2. Meanwhile, cover the shallots with cold water and let them sit for 10 minutes; drain thoroughly and pat dry.
3. In a large bowl, whisk together the vinegar, mustard, honey, 1/2 teaspoon salt, and a pinch of freshly ground black pepper until smooth. Slowly pour in the olive oil, whisking constantly, until the dressing thickens.
4. Add the kale, shallots, and walnuts to the bowl with the dressing and mix thoroughly. Add the blue cheese, salt, and pepper to taste, and mix gently.