Kale Salad with Amber Ale Vinaigrette

• 1 cup sliced almonds
• 1/2 cup amber ale, preferably a maple amber ale
• 1/4 cup maple syrup
• 2 tablespoons olive oil
• Juice and zest of 1/2 orange
• Kosher salt and freshly ground black pepper
• 2 bunches lacinato kale, de-stemmed and cut into ribbons
• 1/2 cup dried apricots, chopped

1. Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes.
2. Cool.
3. In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper.
4. Toss the kale, almonds and apricots with the vinaigrette.
5. Serve on salad plates.

almonds, amber ale, maple syrup, olive oil, orange, kosher salt, lacinato kale, dried apricots

Taken from www.foodnetwork.com/recipes/nancy-fuller/kale-salad-with-amber-ale-vinaigrette.html (may not work)