Kale Salad

If you have eaten anything I have cooked in the past year and a half, you have probably eaten this. A friend of mine brought it to a barbecue not too long after we came to St. Louis, and I have been loving it ever since. But I think I finally made a few improvements, so try it out!

Ingredients:
-1 bunch kale, rinsed and chopped
-Small amount of salt 
-1/4 white onion (red would be better), chopped fine
-1 apple, diced (I used a little honeycrisp)
-1 red pepper, diced
-Feta cheese (or something else crumbly)

Dressing:
-Olive oil
-white balsamic vinegar
-honey
-dijon mustard

The reason I make this salad obsessively is because it's so EASY. It tastes best if you can let it marinate for a couple of hours after assembly, but there's nothing to it.

-Massage the kale with a little salt until it wilts (I was told 5 minutes, but I'm never that patient. You are all shocked, I know).
-Add all diced vegetables, then toss with dressing.

I thought the addition of honey and mustard, though probably only a teaspoon or two of each, added something. Perfect for a March BBQ. Well, at least when that March BBQ takes place with weather in the mid-70s.