Mandarin Orange and Kale Salad
|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.