Kale is one of those things you either love or hate. I happen to love it, up to now mostly steaming it to make it easier on the digestive system. The other reason is because I haven’t yet found the best dressing to pair it with. So, as you can imagine, I paused here while searching online for ideas to incorporate into my weekly menu. Kale, Orange nad Hazelnut – a variation I already love. But what caught my attention the most was the dressing.

Ingredients

• 8 cups Tuscan kale, large stems removed, chopped into bite-sized pieces
• 2 blood oranges or cara cara oranges
• 1/2 cup stilton, or other blue cheese, crumbled
• 1/2 cup blanched hazelnuts, toasted and chopped

for the vinaigrette:

• 1 tablespoon minced shallot
• 1/2 teaspoon minced garlic
• 1/2 tablespoon dijon mustard
• 1/2 tablespoon honey
• 1 tablespoons balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 1/2 tablespoon minced parsley
• zest and juice from 1 lemon
• pinch of kosher salt and freshly-ground black pepper

1. Make the vinaigrette. In a small bowl, combine shallot, garlic, dijon, honey and vinegar. Whisk to combine, then slowly stream in olive oil, whisking continuously. Add parsley, lemon juice, lemon zest, salt and pepper, and whisk everything together.
2. Add half of vinaigrette to a large serving bowl, then add kale to the bowl. Use your hands to gently mix everything together, then allow to sit for at least 10 minutes and up to 30 minutes, to allow kale to soften slightly.
3. Using a sharp knife, cut all peel and white pith from oranges; discard. Working over the salad bowl, cut between membranes to release segments into bowl; discard membranes.
4. Add stilton and hazelnuts and gently toss everything to combine. Garnish with a few more hazelnuts and drizzle with more vinaigrette, if desired.

{click here for photo and recipe credit}