Ingredients
Sherry Vinaigrette
- 1 tbsp olive oil
- 2 tsp sherry vinegar
- 1 tsp dijon
- 1 tsp honey
- 1 tsp mayonnaise
- ⅛ tsp black pepper
Spring Kale Salad
- 4 cups loosely torn curly kale, 3 cups chopped
- 1 tsp extra-virgin olive oil, for the kale
- 1 pinch fine sea salt, for the kale
- 3 tbsp feta, or goat cheese
- 3 tbsp craisins
- 2 tbsp slivered almonds, or sliced
- 1 tbsp sunflower seeds
- dressing, above
Method
Sherry Vinaigrette
- In a small bowl, whisk together the olive oil, sherry vinegar, dijon, honey, mayonnaise, and black pepper. Taste for seasoning and set aside.
Spring Kale Salad
- Tear, wash, and dry the kale well before chopping into small bite sized pieces. Add to a medium bowl and drizzle lightly with olive oil and a pinch of salt.
- Use your hands to massage the kale for 60-90 seconds or until the kale darkens, reduces in volume, and becomes very soft.
- In the same bowl, top with the feta, craisins, almonds, and sunflower seeds. Add dressing just before serving and toss well.
- Enjoy!