Grilled Kale Salad with Apricots and Goat Cheese

In a large bowl, whisk together oil, vinegar, thyme, and honey. Taste and adjust seasoning with salt and pepper.

Prepare a moderate charcoal fire for indirect grilling; preheat a gas grill to medium, leaving one burner unlit, or heat a large grill pan over medium heat.

Brush the kale leaves with a thin coating of remaining oil using a silicone pastry brush. Grill kale until crispy and slightly charred on the edges, using tongs to turn once, 2-4 minutes. When cooked, transfer to the bowl with vinaigrette, add apricots and toss to coat.