Kale Salad with Pecans and Goat Cheese

Wash the kale thoroughly, remove the tough stems, and tear or cut the leaves into bite-sized pieces. Place the kale in a large bowl and briefly massage with a pinch of salt to soften it.

Wash the apple, core it, and cut into thin wedges or cubes. Roughly crumble or slice the goat cheese.

Lightly toast the pecans in a dry pan over medium heat until fragrant. Then roughly chop them.