Kale Salad + Honey Vinaigrette
3 tbsp white wine vinegar
2 tbsp finely minced shallot
1 tbsp honey
1 tbsp extra-virgin olive oil
1 tsp salt
black pepper to taste
4 cups of curly kale, stems removed, shredded
1. Whisk vinegar with shallots, honey, olive oil, salt, and pepper
2. Massage kale and vinaigrette until evenly coated
3. Place marinated kale in a glass container and refrigerate overnight
4. Serve the next day with additional toppings such as avocado slices, pomegranate seeds, pine nuts or beets
Photo: Bloglovin
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