Sturdy kale doesn’t wilt when paired with an assertive Honey Chili Vinaigrette and hearty salad ingredients like avocado, radishes and queso fresco.
For the Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
For the Salad, wash and dry kale leaves well. Use a sharp knife to remove the central rib in each leaf. Stack the leaves and cut crosswise into very thin slices. Place in large bowl. Add remaining ingredients. Drizzle Vinaigrette over top; toss to coat well. Let stand at room temperature 30 minutes to blend flavors.
• Fresno chilies are similar in size to the jalapeño pepper. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies. If more heat is desired, do not seed the chilies before chopping.