2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh ground black pepper
8 ounces kale
1/4 cup golden raisin
1/4 cup toasted pine nuts
Whisk together the oil, lemon juice, syrup, mustard, red pepper, salt and black pepper (this can be done in the bowl the salad will be served in).
Rinse and dry kale in a salad spinner or kitchen towel. Remove and discard the tough stems from the kale (Fold the leaves in half and slice along the stem to separate them from the leaf). Cut the leaves crosswise into 1/2 inch wide strips.
Pour the dressing into a serving bowl and whisk well. Add the kale and toss to coat the leaves thoroughly with dressing. Garnish with raisins and nuts.