Sicilian Raw Kale Salad

• 3 handfuls of raw kale (curly)
• 2 tablespoons olive oil
• 4-6 teaspoons sherry vinegar
• 1-2 drizzles of agave nectar
• .5 cups pine nuts (lightly toasted in a skillet over medium heat until golden)
• grated parmesan cheese
• 1 blood orange (peeled and chopped into 1/2 in chunks)

1. Separate the leaves of your kale from the stems and toss the stems into the trash. I find it's way easier to separate if you buy the bunches at the market or grocery, rather than the already chopped bags of kale. I usually stop at about 3 handfuls for the two of us (if you are making more, scale the dressing up accordingly).
2. In a small glass bowl, add the olive oil, vinegar, and drizzle in a bit of the agave. Whisk until incoporated into a dressing. The dressing scales well ( for every table spoon of olive oil, I use 2-3 teaspoons of sherry vinegar. Adjust ingredients to taste by adding more agave or sherry vinegar and a dash of salt.
3. Pour the dressing over the kale, massaging for about 5 minutes (until the leaves are silky and smooth and no longer crunchy). At this point I usually refrigerate it for a half hour before we are ready to eat.
4. Immediately before serving, I toast the pine nuts on medium heat until golden and add to the top of the salad. I grate fresh parmesan over the top of the salad as well. I finish off by adding a handful (or two) of chopped blood orange (regular orange works too!).
5. This salad is not only delicious, but looks beautiful and vibrant assembled in a glass bowl. Enjoy!

kale, olive oil, sherry vinegar, drizzles, pine nuts, parmesan cheese, orange

Taken from food52.com/recipes/26179-sicilian-raw-kale-salad (may not work)