Kale, Clementine and Hazelnut Salad

Technically a quick and easy winter salad, this recipe will work year round using any citrus that's available.

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Kale, Clementine, and Hazelnut Salad

Source: The Washington Post who adapted it from The Asheville Bee Charmer Cookbook

Serves 6

Salad:

1 pound curly kale, stemmed, washed and dried (you may sub other types of kale)

1 T extra virgin olive oil

1T fresh lemon juice

1 teas kosher salt

4 clementines or mandarins, peeled and segmented

1 c hazelnuts (walnuts would work, too)

Dressing:

3 T extra-virgin olive oil

2 T fresh lemon juice

2 T honey, can be reduced (orange blossom honey is recommended but any will be fine)

Tear the kale leaves into bite-size pieces and drop into a large bowl. Add the oil, lemon juice and salt and massage, gently, into the kale for a couple of minutes. It will look like you've got half as much as you started with. Add the fruit and the nuts and toss.

Mix the dressing with a whisk or shake in a small mason jar until emulsified. Drizzle the dressing over all and toss to coat completely. I had a bit of dressing left over because I prefer a lighter coating.

Note:

If you can't find clementines or mandarins, use oranges cut into chunks.