1/3 cup sliced raw almonds
2 tablespoons red wine vinegar
2 tablespoons orange juice
1 tablespoon Dijon mustard
1 teaspoon 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 ounces goat cheese
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.
