Tuscan Kale Salad with Anchovy Dressing Recipe | Valerie Bertinelli | Food Network

Ingredients

• 2 bunches Tuscan kale, stems removed and leaves sliced into 1/4-inch strips
• 1/2 cup golden raisins
• 1/4 cup white wine vinegar
• 1 cup toasted hazelnuts
• Shaved pecorino, for garnish
• 3 tablespoons grated pecorino
• 2 tablespoons diced shallots
• 1 teaspoon honey
• 4 anchovy fillets
• 1/4 cup plus 1 tablespoon extra-virgin olive oil