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.

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