6 – 8 cups torn kale (dime-sized)
1 large raw beet
2 large carrots
1/3 cup hemp hearts
2/3 cup dried sweetened sour cherries
2/3 cup raw hazelnuts
1 tbsp yogurt
2 tbsp cider vinegar
2 tbsp lemon juice
1/3 cup olive oil
4 ounces Chèvre cheese
Roast the hazelnuts for 7 – 9 minutes in a 350 degree oven. Let them cool, then rub together in a towel to remove the skins.
Massage the kale with a tablespoon or two of olive oil. This takes 2 – 5 minutes. It should be bright green, pliable, and should not sound as crunchy as when you began massaging.
Peel the raw beet and carrots, then shred them (large holes on box grater) and add to the kale. Mix in the hemp hearts and dried cherries.
Mix together the yogurt, vinegar, lemon juice, and remaining olive oil.
Mix the salad and dressing together, then top with the hazelnuts and teaspoon-sized blobs of Chèvre cheese.
This salad keeps well and is good for two days.