1/2 cup dried cherries 1/4 cup good rum 1 pound kale leaves, stem discarded and chopped 1/2 teaspoon kosher or sea salt juice from 1 lemon 1 teaspoon grainy mustard 2 tablespoons good quality olive oil 1 tablespoon honey 1 tablespoon water freshly ground black pepper 1 pear, cored and diced handful sliced almonds
An hour or up to overnight before, soak the cherries in the rum.
Place the kale in a large bowl and sprinkle the salt over. Use your hands to "massage" the kale leaves for 2 minutes, using a rubbing and kneading motion. The kale leaves should soften and turn bright green. Discard any tough stems that you might find.
In a mason jar, add the lemon juice, mustard, honey, water, olive oil and pepper. Close lid tightly and shake.
In a salad bowl, toss together the kale, diced pear, soaked rum cherries with the dressing. Top with almonds.