Mandarin Orange and Kale Salad
Ingredients
| For the vinaigrette | ||
| 1/2 shallot, peeled and minced | ||
| 2 cloves garlic, minced | ||
| 1 tbs agave nectar | ||
| 1 tsp stone ground mustard | ||
| 3 tbs balsamic vinegar | ||
| 1/2 cup extra virgin olive oil | ||
| 1/4 tsp cracked pink peppercorns | ||
| Kosher salt and black pepper to taste | ||
| For the salad | ||
| 5-6 cups kale, stems removed and roughly chopped | ||
| 1 can mandarin oranges, drained | ||
| 1/2 cup salted dry roasted almonds roughly chopped | ||
| 1/3 cup Pecorino Romano cheese, grated | ||
| kosher salt and black pepper to taste |
- To make the vinaigrette, place all ingredients in a jar with a tight fitting lid and shake well.
- Let rest 1 hour before using, then shake again.
- To prepare the salad combine the ingredients in a large bowl and add half the vinaigrette and toss well.
- Taste for seasoning and add salt and pepper and vinaigrette if desired.
No Comments