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Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or freeze for making stock later.
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Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
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In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
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A half hour to an hour before serving, toss the kale together with the dressing, almonds, and the dates, allowing the kale to marinate a bit.
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Right before serving, stir in the crumbled blue cheese.