Kale Salad With Oven-Dried Grapes, Toasted Walnuts, and Blue Cheese Recipe

Ingredients (8)

• Extra-virgin olive oil, for greasing baking sheet and massaging kale leaves
• 12 ounces (340g) red seedless grapes (about 1 large bunch; see note)
• 12 ounces (340g) kale leaves, hard ribs removed and leaves cut into large pieces
• Kosher salt
• 1 1/4 cups walnut halves (4 ounces; 115g)
• 4 ounces (115g) creamy, salty-sweet blue cheese, such as Bleu d'Auvergne, Cashel Blue, or Maytag Blue, crumbled
• 1 recipe Simple Vinaigrette
• Freshly ground black pepper