Kale Salad With Cranberry Vinaigrette

• 1/2 cup hazelnuts
• 1 bunch kale, about 1 lb. before trimming
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper
• 2 tablespoons cranberry sauce
• 2 tablespoons olive oil
• 2 tablespoons canola oil
• 1/4 cup dried cranberries, optional

1. Preheat oven to 375u0b0F. Spread hazelnuts on a large rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes. Transfer to a clean kitchen towel; rub vigorously to remove skins (don't worry if some remain). Allow to cool completely, then coarsely chop.
2. Remove tough stems from kale. Working with a few leaves at a time, roll into a cylinder; cut crosswise into thin strips.
3. Combine vinegar, mustard and 1/4 tsp. each salt and pepper in a large bowl. Whisk until salt has dissolved. Add cranberry sauce and whisk until well blended. Slowly whisk in both oils.
4. Add kale and nuts to bowl with dressing; toss well. Season with salt and pepper. Garnish with dried cranberries, if desired.

hazelnuts, kale, red wine vinegar, mustard, salt, cranberry sauce, olive oil, canola oil, cranberries

Taken from www.myrecipes.com/recipe/kale-salad-1 (may not work)