winter citrus kale salad
Servings: 2 large or 4 small salads
for the citrus vinaigrette:
- 1 small shallot finely minced
- ⅓ cup champagne or white wine vinegar
- 3 tablespoon fresh grapefruit juice
- ¼ cup fresh orange juice
- ½ teaspoon orange zest
- 1 tablespoon honey
- ½ cup olive oil
- salt and pepper to taste
for the salad:
- one large bunch of kale leaves torn from stem and roughly chopped
- 1 orange segmented
- 1 grapefruit segmented
- ⅓ cup sliced almonds or pecans toasted
- ¼ cup crumbled goat cheese
To assemble salad:
Add kale to a large bowl and drizzle ¼-1/2 cup of dressing over it. I would start with ¼ cup and increase as needed. You will have leftover dressing.
Massage the dressing into the kale leaves with your fingers.
Once thoroughly massaged, top with segmented orange, grapefruit, almonds, and goat cheese.
Serve and enjoy!