1 tablespoon sherry vinegar or white balsamic vinegar
1/2 teaspoon stone ground mustard
Freshly ground black pepper
FOR THE SALAD
5 cups lightly packed torn kale leaves (center stems removed)
1 ripe peach, sliced
1/2 cup blueberries
2 ounces crumbled chèvre
To make the candied pecans, heat the butter in a skillet over medium heat.
Add the pecan halves, maple syrup, smoked paprika, and a couple of pinches of sea salt. Cook, stirring constantly, until the pecans are coated in a sticky glaze and no liquid remains in the pan, about 8 minutes.
Transfer the pecans to a parchment-lined plate and spread them out in a single layer to cool.
Mix all the dressing ingredients with a fork in a large bowl.
Add the kale leaves, toss to coat them with the dressing, and massage them by hand until reduced in volume, darker green, and tender, 2 to 3 minutes.
Transfer the kale to a platter or divide it between individual serving plates.
Top with the peach slices, blueberries, crumbled goat cheese, and candied pecans.