Ingredients

Salad

• Medium bunch of kale (best with Lacinto aka ‘Dinosaur’ kale)
• 1/2 cup pecan or walnut pieces
• 1/2 cup dried cherries or cranberries
• 1/4 cup queso fresco or soft goat cheese
• 1/2 cup Mustard Vinaigrette

Mustard Vinaigrette Dressing

• 1/2 small red onion, chopped finely (roughly 1/4 cup)
• 2 tablespoons rice wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 2/3 cup olive oil

Directions

Salad

1. Wash kale and pat dry.
2. Remove center rib from kale with a knife or by tearing with your hands. Discard stems. Tear or cut kale leaves into small, bite-sized pieces.
3. In a large bowl, combine kale, nuts, dried fruit, and cheese.
4. Toss salad with mustard vinaigrette.
5. Serve immediately or refrigerate in a sealed container for up to 3 days.

Mustard Vinaigrette Dressing

1. Combine all ingredients in a clean jar (like a mason jar or spaghetti sauce jar). Place lid on jar and shake vigorously until ingredients are well combined.
2. Serve immediately and refrigerate unused portion for up to 1 week.

Note: The olive oil will clump up when refrigerated. Take the dressing out of the fridge 10 to 15 minutes prior to serving.