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.




15 min


No Comments

    Leave a Reply


    Skill Level