Ingredients:
1 bunch of fresh kale thoroughly washed
1 cup chopped dried cranberries
1/2 cup roasted pine nuts
1/4 cup shaved Parmesan cheese
½ cup red capsicum very finely sliced
Sea salt and black pepper, to taste

Dressing:
1 teaspoon Dijon mustard
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
6 tablespoons rice bran oil (or olive oil)
1 teaspoon liquid honey (or more if you like sweeter)

Method:
To make salad dressing whisk lemon zest, juice, oil and mustard until vinaigrette is thick and creamy, add honey to taste. Put aside. Remove the mid stem off the washed kale leaves and slice the leafy kale into fine strands and place in a large bowl. Toss all other ingredients with the kale. Add the dressing and season with sea salt and black pepper. 
Make this at least half an hour or more before serving as the lemon juice helps tenderise the kale leaves. Before serving garnish with a little more parmesan cheese. 
Serving Suggestion: Particularly delicious with a pan fried or BBQ’d steak.

Serves: 4-6

Note:  
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