Kale Salad

Step 1: In a bowl combine the shallots, vinegar and 1/2 teaspoon salt and let stand for 10 minutes and then stir in 5 tablespoons of oil, honey and 1/2 teaspoon pepper.

Step 2: In a food processor add the almonds and pulse them until chopped (about 8 pulses) and then transfer them to a large salad bowl.

Step 3: Add the bread to the processor and process until you have crumbs (20 seconds) and then add 3 tablespoons oil, thyme, paprika and 1/2 teaspoon salt and 1/2 teaspoon pepper; process until combined (10 seconds) and then transfer mixture to a skillet over medium heat and cook, stirring frequently until crisp (8-10 minutes) and then transfer crumbs to a plate to cool.

Step 4: Add the kale to the salad bowl and massage the greens to soften and the kale darkens in color (10 seconds). Add dressing, crumbs and mint and toss.

Step 5: Taste and season with salt and pepper.