My Favorite Kale Salad

Ingredients

for the salad

Kale (chop and de-stem)

Goat Cheese

Roasted Walnuts (or Pecans)

Carrots

optional: dried cranberries, blueberries, apples, etc.

for the dressing

1 garlic clove, minced

½ teaspoon salt

few cracks of pepper

4-6 tablespoons balsamic vinegar

1 tablespoon pure maple syrup

2 tablespoons Dijon mustard

½ cup extra virgin olive oil

Directions

for the salad

1. Put the kale, goat cheese, toasted nuts, carrots in a big bowl.

for the salad dressing

1. In a small bowl or jar, whisk everything together. The mustard should help it emulsify, coming together as a thick dressing that's no longer separated. (If you use a jar, you can put the lid on and just shake it.)

2. Using a large salad bowl, add the kale and about ¼ cup of this dressing. Mix thoroughly and refrigerate until you're ready to eat (about 10 minutes or several hours both work great).

3. Serve with the remaining dressing. Add shredded carrots, cucumbers, celery, tomatoes, or any other toppings your family enjoys.

4. Store any remaining dressing in the fridge for about 2 weeks.