Kale Salad with Cheddar, Apple & Pumpkin Seeds

Serves 4


For Vinaigrette:
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons honey
4 ounces extra virgin olive oil

For Salad:
2 bunches (about 1 pound) curly or red curly or Tuscan kale-large stems removed and torn into edible pieces or rough chopped
ΒΌ cup grated cheddar
1 apple-your favorite, sliced into thin pieces
2 tablespoons roasted pumpkin seeds


Place vinegars and honey in a bowl with some salt to taste and whisk together. Slowly stream in oil while whisking until blended.

Place remaining ingredients in a bowl with the vinaigrette, season and toss.