Chopped Kale Salad

Dressing:

1/3 cup sliced raw almonds 

2 tablespoons red wine vinegar 

2 tablespoons olive oil

1 tablespoon Griffin’s mustard

1 tablespoon Andrews Honey Bees honey

1 teaspoon minced shallot 

1 garlic clove, minced 

¼ teaspoon kosher salt 

½ teaspoon freshly ground black pepper 

Salad:

2 bunches Scissortail Farms kale, ribs and stems removed

1/3 cup dried cranberries 

½ cup pomegranate seeds

4 ounces goat cheese

Directions:

Preheat the oven to 400 degrees. Spread the almonds evenly on sheet a pan, and bake for 5 minutes, or until lightly browned. 

Whisk together the vinegar, olive oil, mustard, shallot and garlic. Add salt and pepper, adding more or less to taste.

In a large bowl, toss the kale, toasted almonds, cranberries, pomegranate seeds and dressing. Let sit for 10 minutes, then crumble with goat cheese and serve.