In a blender, combine the shallots, garlic, mustard, red wine vinegar, salt, pepper, and thyme and blend for a few seconds until well mixed. (If you don't want to use a blender, you can simply mince and whisk everything.) Drizzle in the olive oil and blend until emulsified and smooth. I sometimes leave small pieces of shallots for a slight texture.
For the Salad:
Start by thinly slicing, or shredding, the kale.
Then massage in the shallot vinaigrette for about a minute or until the kale as slightly softened.
Get the toppings prepared by thinly slicing the apricots, chopping the almonds, and shaving the parmesan or crumbling the feta, if using.
Toss in the prepared toppings and mix until incorporated. Add a little extra dressing here, if you'd like.
Serve as a side salad or meal salad with a little protein on top. For a quick protein, I like roasted chickpeas or boiled eggs.
