Recipe by Janet Taylor McCracken
Start to Finish: 30 minutes
3 dried Mission figs, stemmed
1/2 cup EVOO
1/4 cup balsamic vinegar
1 small clove garlic, chopped
16 cups (firmly packed) mixed kale (such as baby kale or stemmed curly, Russian red, or Tuscan)
1/2 cup dried cranberries
4 oz. Manchego cheese, shaved with a vegetable peeler
1. In a small saucepan, cover the figs with an inch of water. Bring to a boil. Boil the figs for 10 minutes. Remove from heat. Cover and let stand until soft, about 15 minutes. Drain and transfer to a blender. Add the oil, vinegar, and garlic; puree until smooth. Season the dressing with salt and pepper.
2. Place the kale in a large bowl and add the dressing. Using your hands, massage the dressing into the kale until the leaves start to soften, about 2 minutes; season. Mix in the cranberries. Top with the cheese.