Kale Salad with Grilled Artichokes

Salad:

3/4    c           artichoke hearts, drained well

                    olive oil, salt & pepper

6       c           chopped Lacinto kale

¼      c           golden raisins

½      c           hot water

¼      c           toasted pinenuts

Dressing:

2       tbsp      lemon juice

1       tbsp      minced shallots

½      tsp        Dijon mustard

¼      tsp        sugar

        dash      salt & pepper

Use a grill pan, lightly coated with olive oil, to grill artichoke hearts. Season with salt and pepper.  Meanwhile, let the raisins sit in the hot water for 10 minutes, then drain well.

Combine dressing ingredients in a large bowl and toss with kale to coat thoroughly. Divide among 4 plates and top each with artichoke pieces, raisins, and pinenuts.