Kale Salad with Cherries and Pecans

INGREDIENTS

• FOR THE SALAD
• 1/2 cup pecans
• 8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale
• 4 ounces radishes, sliced into paper-thin rounds
• 1/2 cup dried cherries
• 2 ounces soft goat cheese, chilled
• FOR THE DRESSING
• 3 tablespoons olive oil
• 1 1/2 tablespoons white wine vinegar
• 1 tablespoon smooth Dijon mustard
• 1 1/2 teaspoons honey
• salt and freshly ground black pepper to taste