Kale Salad with Marcona Almonds and Sherry Vinaigrette

Ingredients

• •2 oranges
• •2 tablespoon orange juice, freshly squeezed (see directions)
• •1/2 cup extra-virgin olive oil
• •3 tablespoon sherry vinegar
• •1/4 teaspoon Dijon mustard
• •Kosher salt and freshly cracked black pepper
• •1 Squeeze of lemon juice
• •1 pound kale, about 1 large bunch
• •1/2 cup dried cranberries, roughly chopped
• •1/2 cup Marcona almonds, roughly chopped

Steps

1. 1For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the needed juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
2. 2For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.