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Ingredients
- Vinaigrette
- 1/2 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 1 T agave nectar
- 1 t stone-ground mustard
- 3 T white balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1/8 t cracked pink peppercorns
- Salt & Pepper, to taste
- Salad
- 5-6 cups of kale, stems removed and roughly chopped
- 3 Cara Cara oranges, peeled, white pith removed and fruit segmented
- 1/3 cup grated Pecorino Romano cheese
- Salt and pepper, to taste
Preparation
Step 1
For Vinaigrette: Place all ingredients in a jar with a tight-fitting lid. Shake well. Let rest at least one hour for flavors to develop. Shake well again before use.
Salad: In a large bowl, combine all salad ingredients. Add half the vinaigrette and toss well. Taste for seasoning, adding salt,pepper and more vinaigrette as desired.
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