Collard Green Salad with Oranges and Port-Soaked Cherries

2/3 c. dried cherries

1/2 c. port*

1/4 c. plus 1 T. extra-virgin olive oil

2 T. apple cider vinegar

1 T. whole-grain mustard

1 t. Dijon mustard

1 t. honey

1/2 t. kosher salt

1/2 t. black pepper

8 c. thinly sliced, stemmed collard greens (from 2 1-lb. bunches)

1 small red onion, thinly sliced (1/2 c.), rinsed and drained

2 navel oranges, peeled and sliced into 1/4"-thick rounds (about 10 rounds)

1/2 c. toasted walnut halves

2 oz. goat cheese, crumbled (about 1/2 c.)

Microwave cherries and port in a small bowl on HIGH until port comes to a boil, about 90 seconds. Let stand 10 minutes. Drain, reserving cherries and 2 T. port (discard remaining port).

Place oil, vinegar, mustards, honey, salt, pepper, and reserved 2 T. port in a lidded jar. Seal and shake well until blended and creamy.

Place collards in a large bowl. Drizzle with about half (1/3 c.) of the dressing. Gently massage together using your hands until collards wilt, about 2 minutes. Add onion and oranges; toss gently to combine. Arrange salad on a platter or in a large bowl. Sprinkle with walnuts, goat cheese, and cherries. Drizzle with remaining dressing.

*If port is not desired, can use plain dried cherries. 

Adapted from Southern Living magazine, Jan.-Feb. 2021, p. 80.