This recipe was shared with me by CSA member Beth.  I love it and recommend it!  The apricots are really good with kale!

• 1 bunch of kale, tough mid-ribs removed and shredded
• 6-8 dried apricots, chopped into little bits
• 1/3 cup or so or cooked cannellini beans
• 1/4 cup or so of sliced or chopped almonds
• 1 or 2 tablespoons of Parmesan cheese (dairy or soy)
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. red wine vinegar
• 1/2 avocado cut in cubes
• salt and pepper

Put kale, apricots, beans, almonds, and cheese in a bowl. Whisk together the oil and vinegar (or shake it in a small jar). Pour the vinaigrette and a healthy pinch of salt and twist of fresh black pepper over the salad. Toss well or use your fingers to toss and rub everything together.

Just before eating, slice the avocado into cubes and spoon them over the salad. This salad will keep for about 24 hours if refrigerated.