1large bunch of tuscan kalewashed, stemmed, and chopped (about 4-5 cups)
¼cupchopped fresh dill
4ozricotta salatagrated
1can cannellini beansdrained and rinsed
1 ½cupshalved red seedless grapes
Instructions
In a medium saute pan over medium low heat, add enough olive oil to nicely coat the bottom of the pan. Add in panko and sesame seeds and toss to coat in the oil.
Cook, stirring often, until panko is golden brown. Season with salt to taste. Set aside to cool.
Add lemon juice, tahini, honey, dijon, salt, pepper, and oil to a mason jar and shake to fully combine (alternatively use a whisk).
Add kale to a large bowl. Add about half of the dressing and massage lightly. You just want to slightly break down the kale.
Add dill, ricotta salata, beans, and grapes to the bowl. Add in remaining dressing (or to taste), and toss to combine. Season with salt and pepper to taste.