Kale Salad with Dijon Mustard Vinaigrette

Serves 2-4

This hearty kale salad is easy to put together and makes a great side dish. The key to great raw kale salads is to massage the kale prior to serving and to be generous with the salad dressing. To make it more substantial, there is an option to add cooked quinoa to bulk it up.

Ingredients:

• 1 bunch kale

• ¼ cup shaved Parmesan

• ¼ cup roughly chopped toasted almonds

• 2 tablespoons cider vinegar

• ¼ extra virgin olive oil

• 1 teaspoon French Dijon mustard

• 1 clove garlic, crushed

• ¼ teaspoon kosher salt or to taste

• Freshly ground pepper

• ¼ teaspoon honey

• Optional add: ½ cup cooked quinoa

Directions:

Place vinegar, olive oil, mustard, garlic, salt, pepper and honey in a mason jar, cover and shake to emulsify. Taste and add more salt if needed. Let sit while you prep the rest of the salad.

De-stem kale and sliced into thin ribbons. Massage the kale with your hands until it begins to soften and shine. Pull out garlic from the salad dressing and drizzle generously over greens. Top with shaved Parmesan cheese and toasted almonds. Mixed thoroughly and serve.

If you’re adding quinoa, cook ½ cup quinoa in 2 cups of water until soft. Strain and let cool. Add to the salad with the cheese and almonds and serve.