Shredded Kale, Peach, and Tempeh Salad

Instructions:

1. Step 1:

   In a medium skillet, heat half of the olive oil (1/8 cup) over medium-high heat for 30 seconds. Crumble tempeh into skillet and cook 3 minutes. Set aside.

2. Step 2:

   Wash kale and remove tough center stems. Stack kale and cut into thin strips.

3. Step 3:

   In a small bowl, mix apple cider vinegar, honey, and pinch of salt and pepper. Slowly whisk in the remaining olive oil (1/8 cup) into the vinegar until well combined.

4. Step 4:

   In a large bowl, mix kale, green onions, and half the dressing. Massage kale with hands for 1 minute. Add spinach to kale and toss.

5. Step 5:

   Thinly slice the peach. Grate fontina.

6. Step 6:

   Add peach, tempeh, fontina, sliced almonds, and remaining dressing to the salad and mix well. Season with salt and pepper to taste. Enjoy!