Maple Mustard Kale Salad

🥘 Ingredients

• garlic cloves 2
• apple cider vinegar or red wine vinegar 3 tbsp
• pure maple syrup 3 tbsp
• Dijon mustard 1 ½ tbsp
• extra virgin olive oil 5 tbsp
• kosher salt ½ tsp
• Freshly
• medium carrot 1
• mandarin or clementine 1
• roasted pistachios or almonds ¼ cup
• large bunch of lacinato kale 1
• pomegranate seeds from 0.25-0.5 cup
• Kosher

Maple Mustard Vinaigrette

1. 1

   Prepare: garlic cloves , apple cider vinegar or red wine vinegar , pure maple syrup , Dijon mustard , extra virgin olive oil , kosher salt , Freshly cracked black pepper to taste.
2. 2

   Add all of the ingredients to a glass jar for which you have a lid.
3. 3

   Seal the jar and shake vigorously until emulsified. Taste, adding more salt/pepper to taste, more olive oil (up to 1 tbsp) to balance the acidity, or 1 more clove of grated/minced garlic as desired.
4. 4

   Seal the jar, label it, and store in the fridge for about 1 week.
5. 5

   Gather: 4-6 tbsp Maple Mustard Vinaigrette (from meal prep), medium carrot , mandarin or clementine , roasted pistachios or almonds , large bunch of lacinato kale , pomegranate seeds from , Kosher salt and freshly cracked black pepper.
6. 6

   Remove the Maple Mustard Vinaigrette from the fridge. If it has solidified, set the jar in a shallow bowl of hot water to quickly return to room temperature.
7. 7

   Use a julienne peeler to shred the carrot. Or use a Y-shaped peeler to shave carrot ribbons, or use a mandoline to thinly slice the carrot.
8. 8

   Peel the citrus and chop into bite-sized pieces. Roughly chop the pistachios or almonds.
9. 9

   Shake the Maple Mustard Vinaigrette to re-emulsify. In a large bowl, combine the thinly sliced kale with 4 tbsp vinaigrette. Use your hands to massage the kale for 30-60 seconds , or until softened.
10. 10

    Fold the carrots, pomegranate seeds, citrus, and nuts into the massaged kale. Taste, adding more vinaigrette as desired. Season to taste with salt/pepper.