Kale & Citrus Salad

2016-03-03
kale and citrus salad

Source: www.mezzetta.com

Ingredients

  • 1 bunch kale destemmed and thinly sliced (about 4 cups)
  • 1 12 cups seasonal citrus segments we used pink grapefruit, naval orange, and satsumas (reserve any citrus juice from slicing into segm
  • 5 ounces goat cheese crumbled
  • 12 cup chopped walnuts
  • 1 fennel bulb thinly sliced on mandoline slicer
  • 14 red onion thinly sliced on mandoline slicer
  • 12 cup Mezzetta Castelvetrano Olives pitted and quartered
  • Dressing:
  • 13 cup Mezzetta California Extra Virgin Olive Oil
  • 13 cup reserved citrus juices
  • 12 teaspoon Dijon mustard
  • Apple cider vinegar or champagne vinegar to taste, if needed

Directions

  1. In a large salad bowl, combine all salad ingredients and set aside.
  2. In a small bowl, whisk together the olive oil, citrus juice and Dijon. Season with salt and pepper to taste. If needed, add a few splashes of vinegar for a little more acid.
  3. Drizzle enough dressing over the salad and to lightly coat and toss.
  4. Serve immediately.

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