To prepare the apple cider vinaigrette, mince or grate garlic cloves. Add it along with apple cider vinegar, olive oil, honey, crushed red pepper, sea salt, and black pepper to a sealable container. Seal and shake until dressing is uniform.
Chop kale into bite-sized pieces and remove large ends of stems. Add to a large bowl and pour prepared dressing over top.
Use hands to toss and squeeze kale to ensure it is well coated with dressing then cover and let sit for at least one hour. Meanwhile, chop pears into one-inch pieces.
Mix in chopped pears, dried cranberries, pecans, and crumbled blue cheese before serving.
Refrigerate any uneaten salad in an airtight container for up to 10 days.