For the dressing: Whisk together the red wine vinegar, honey, shallots, and Dijon mustard. Slowly stream in the olive oil while whisking to emulsify the dressing. Add salt and pepper to taste. Set aside.
1/4 cup red wine vinegar, 1/2 cup olive oil, 2 Tbsp. honey, 1 1/2 Tbsp. shallot, finely minced, 2 tsp. Dijon mustard, plus more to taste, salt and pepper, to taste
Cook the bulgur according to package directions. This is my method: bring 1 1/2 cups broth to boil, add the bulgur, a heavy pinch of salt and a little olive oil. Bring back up to a little simmer, then turn the heat down to low, cover and cook for 12 minutes. Remove from the heat with the lid on and let rest for another 10 minutes. Fluff with a fork and then set aside to cool.
1 cup bulgur, 1 tsp. salt
Cook snap peas in boiling salted water for 2 minutes or until crisp-tender; drain. Plunge into ice water; drain and pat dry. Slice in half or leave them whole.
1, 8 oz. package sugar snap peas
Toss together the kale and 1/4 cup vinaigrette in a large bowl. Massage the dressing to the kale using clean hands. Let stand 20-30 minutes to let the kale marinate.
1 bunch kale, roughly chopped (4-6 cups is plenty)
Add the bulgur, blueberries, pecans, sugar snap peas and feta. Toss to combine. Serve with remaining vinaigrette and enjoy!
2 cups blueberries, fresh, 1/2 cup pecans, 1/3 cup feta cheese