Dino, or lacinto kale is best for this salad–the other types of kale don’t have the right texture, or flavor. This recipe originally called for strawberries, but go with whatever is seasonal and ripe.

1 bunch dino or lacinto kale
3 T extra-virgin olive oil
2 T balsamic vinegar
1/4 t salt
1 t Dijon mustard
1 or 2 apple(s), or pear(s), (peeled), halved, cored, sliced; or other fruit
2 hard-boiled eggs, sliced
grated Parmesan cheese

1. Wash kale and remove stems. Slice into very thin ribbons and place in a large salad bowl. Whisk together the oil, vinegar, mustard, and salt. Pour over kale, tossing wll to coat. Let it marinade for at least an hour, or up to a day.

2. When ready to serve, divide kale into individual servings and top with fruit, egg, and Parmesan–or, add fruit, egg, and Parmesan to kale in the salad bowl and very gently toss to combine.