Massaged kale salad with beets, sun gold cherry tomatoes & goat cheese tossed with a fresh herb vinaigrette

Ingredients
Salad
1 bunch Uncle Mike’s Dwarf Blue Curled Kale, stalks removed and discarded, thinly sliced
1/2 lemon, juiced
1/4 c extra virgin olive oil
2 t honey
2 large red beet, peeled, sliced & cooked fork tender in pink salted water
1 cup Uncle Mike’s Sun Gold cherry tomatoes
1/4 cup goat cheese

Vinaigrette
2 tb fresh basil
2 tb parsley
2 tb chive
1/2 lemon, juiced
1 tb apple cider vinegar
3 tb olive oil
salt & pepper to taste

Directions

In a large serving bowl, add the kale, lemon juice, a drizzle of oil and a little pink salt. Massage until the kale starts to soften and wilt, 2-3 minutes. Set aside.
In a blender or small processor add fresh herbs, lemon juice, vinegar, salt & pepper and with the motor running slowly drizzle in the oil. pour vinaigrette over the kale and toss. Using tongs place the kale on plates top with beets, tomatoes and goat cheese.