A sweet and tangy jalapeno honey Dijon dressing over shredded kale with pine nuts, apples, and creamy manchego cheese.
In a medium bowl, whisk together the Dijon and honey. Whisk in the lime juice and zest, followed by the salt and pepper. Slowly stream in the olive oil while whisking continuously until fully emulsified. Whisk in the minced jalapeno.
Add shredded kale into a medium bowl. Put the 1/8 tsp of olive oil onto the palm of one of your hands. Using that hand massage the kale for about 1 minute. This softens up the kale, making it less coarse.
Add in the shredded Manchego, apple, and toasted pine nuts. Drizzle with desired amount of dressing, and toss to coat. Serve immediately.
This dressing makes more than you would need for two salads, it will keep in the fridge for about a week. It also doubles as a great marinade!
Toast your pine nuts for optimal flavor, I like to sprinkle with a little salt after I remove from heat. Toast the pine nuts in a small skillet over med heat until golden and fragrant.