Kale And Quinoa Salad With Ricotta Salata

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1/2 cup uncooked quinoa (or 1 1/2 cups cooked)

8 ounces Black Kale, also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale

1/2 cup slivered almonds, very well toasted and cooled

1/3 cup dried cherries, chopped a bit

2 to 3 scallions, thinly sliced

2 teaspoons chopped fresh dill

2 ounces ricotta salata, crumbled or finely grated

Few gratings of fresh lemon zest

3 tablespoons olive oil

1 1/2 tablespoons white wine vinegar

2 teaspoons smooth Dijon mustard

1 teaspoon coarse Dijon mustard

Just shy of 1 teaspoon honey

Salt and freshly ground black pepper to taste

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