1tablespoonsherry vinegarRed wine vinegar is a good sub if you don’t have sherry.
1tablespoonlow-sodium soy sauce
3tablespoonsextra-virgin olive oil
Start by giving your kale a little massage. (This is optional, but it really is a game changer, people.) Add the kale to a mixing bowl. Drizzle with the sesame oil and sprinkle with a pinch of salt. Rub handfuls of kale between your fingers, literally massaging the oil and salt into the leaves for a minute or two until they soften slightly and darken a shade in color. Set aside, while you prepare the dressing.
Add all the ingredients for the dressing to a small blender or food processor. Blend until very smooth. (This will take a good minute or so. Be patient.)
Add the apple and pecans to the massaged kale and toss to combine. Now you have two options. If you’re going for presentation, transfer the salad to a platter or salad bowl and drizzle with the dressing. If you’re more of a convenience person, add the dressing to the mixing bowl and toss to combine. Cheese lovers, feel free to add a little extra grated Parm before serving.