Kale Salad

• 1/2 whole Onion, Peeled And Minced
• 2 Tablespoons White Wine Vinegar
• 2 Tablespoons Lemon Juice
• 1 teaspoon Dijon Mustard
• 1/3 cups Olive Oil
• 1 teaspoon Salt To Taste
• 1 teaspoon Pepper To Taste
• 6 cups Fresh Kale Thinly Sliced (chiffonade)
• 1 whole Red Pepper, Stem And Seeds Removed, Thinly Sliced
• 4 whole Green Onions, Thinly Sliced
• 3/4 cups Fresh Parsley, Roughly Chopped
• 1/2 cups Toasted Pine Nuts
• 1/2 cups Fresh Mozzarella, Cubed (optional)

1. For the vinaigrette:
2. In a large bowl combine your onion, vinegar, lemon juice and Dijon mustard. Whisk well. Slowly add the olive oil and continue whisking until you get a smooth consistency. Taste and add salt and pepper to your liking. Set aside.
3. For the salad:
4. Add the kale, red pepper, green onion and parsley into the bowl with the vinaigrette. Toss everything well and let this sit/marinate for about 10 minutes. The kale will absorb all the wonderful flavors of the vinaigrette and take some of the bitterness out. Add pine nuts and mozzarella (if using), toss well and serve.

onion, white wine vinegar, lemon juice, dijon mustard, olive oil, salt, pepper, fresh kale, red pepper, green onions, fresh parsley, nuts, fresh mozzarella

Taken from tastykitchen.com/recipes/salads/kale-salad-3/ (may not work)