Kale and Cherry Salad. Make the honey mustard vinaigrette: juice of one large lemon, heaping teaspoon of Dijon mustard, tablespoon of honey, mix together and add ½ cup of olive oil, add salt as needed. Take a tablespoon or two of the vinaigrette and massage the fresh, roughly torn pieces of kale in a large bowl. Leave to soften about 10 minutes. Cut up pitted fresh cherries in half and slice ¼ small red onion and throw in the bowl with the kale. Add crumbled goat's cheese and pumpkin seeds. Todd together, adding more of the remaining vinaigrette to taste.