Kale Salad With Goat Cheese Vinaigrette And Crunchy Almond Brittle

• For the brittle
• 1 tablespoon unsalted butter
• 1 cup white sugar
• 1/4 cup water
• 1 pinch salt
• 1 cup blanched whole almonds
• 1/2 teaspoon baking soda
• 1/2 teaspoon flaked sea salt (such as Maldon)
• For the salad
• 1 pound lacinato kale (also called Tuscan kale), stems and center ribs discarded (it's okay to substitute regular kale if that's all you can find!)
• 2 carrots, outside skins peeled or washed with bottoms chopped off
• 2 tablespoons shallot, finely chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 4 tablespoons olive oil
• 4 ounces goat cheese

1. Preheat oven to 350 degrees. Place almonds on a rimmed backing sheet and toast for 10-15 minutes, stirring occasionally. Once cool, coarsely chop.
2. Cover a large rimmed baking sheet with parchment.
3. Combine sugar, water, and salt in heavy large saucepan. Stir over medium heat until sugar dissolves.
4. Increase heat to medium-high and bring to boil. Boil without stirring until mixture turns caramel-colored, about 10 minutes. (If you have a candy thermometer it should register 325u0b0F.)
5. Remove from heat; immediately stir in almonds, then butter and baking soda.
6. Pour mixture onto prepared baking sheet. Using a wooden spoon, quickly spread to an even thickness, covering about half of the baking sheet (it doesn't have to be perfect!).
7. Sprinkle sea salt evenly over brittle.
8. Cool brittle completely at room temperature until firm, about 2 hours.
9. This is the fun part! Lift the baking sheet about a foot over your kitchen counter and let it drop. Repeat this a few times until the brittle has broken into irregular pieces - some big and some small.
10. Working in batches, cut kale crosswise into very thin slices.
11. Using a vegetable peeler, peel the down the length of each carrot to create ribbons.
12. Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking constantly. Next, add goat cheese and whisk until well-combined and creamy.
13. Toss kale and carrots in a large bowl with enough dressing to coat well, then season with salt and pepper to taste.
14. Add brittle pieces as you would croutons, and enjoy!

unsalted butter, white sugar, water, salt, almonds, baking soda, salt, salad, lacinato kale, carrots, shallot, lemon juice, salt, fresh ground pepper, olive oil, goat cheese

Taken from food52.com/recipes/22312-kale-salad-with-goat-cheese-vinaigrette-and-crunchy-almond-brittle (may not work)