Kale, Cranberry and Almond Salad with Goat Cheese - 2015 Private Reserve Red
Recipe Date:
June 1, 2017
Cook Time:
00:00:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/3 cup Sliced raw almonds
- 2 tbsps Red wine vinegar
- 2 tbsps Orange juice
- 1 tbsp Dijon mustard
- 1 tsp Minced shallot
- 1 Garlic clove, minced
- Kosher salt
- Freshly ground black pepper
- 2 Bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
- 1/3 cup Dried cranberries
- 4 ozs Goat cheese
Directions
Preheat the oven to 400˚F. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.
Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.
In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.