Cranberry, Apple & Pecan Kale Salad

Method

1. Massage the chopped kale: drop it into a large bowl and squeeze and rub the leaves between your hands for a minute or two, until they darken slightly and soften. This is the difference between a good kale salad and a chewy one.
2. Add the apple, candied pecans, cooked bacon, and dried cranberries to the bowl.
3. Make the dressing: combine all the dressing ingredients in a small food processor and pulse until creamy and emulsified. (No food processor? Mince the shallot finely, then shake everything in a tightly sealed jar until smooth.)
4. Pour the dressing over the salad and toss to coat. Serve immediately.