Shaved Kale and Root Vegetable Salad

• 1/4 cup red wine vinegar
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1/4 cup fresh chives, sliced thin
• 1 cup red quinoa
• 2 teaspoons olive oil
• 3 cups vegetable stock
• 1/2 teaspoon kosher salt
• 1 head lacinato kale (also called Tuscan kale), washed, stemmed and julienned
• 4 medium carrots, cut in half lengthwise, sliced thin on bias
• 1 cup radishes, thinly sliced
• 1 red onion, thinly sliced

1. For the red wine vinaigrette: In a medium mixing bowl, combine the red wine vinegar, shallots, garlic, salt and pepper and whisk together well.
2. Slowly whisk the extra-virgin olive oil into the middle of the vinegar mixture to create an emulsion, incorporating all the oil.
3. Stir in the chives.
4. Cover and refrigerate.
5. For the salad: In a medium saucepan, toast the quinoa in the olive oil over medium-high heat about 1 minute to evaporate the water.
6. Add the vegetable stock and salt and bring to a boil.
7. Immediately reduce to a simmer and cook, covered, until the water is absorbed, about 15 minutes.
8. Remove from the burner and allow to sit covered for 5 minutes.
9. Fluff the quinoa and let cool uncovered; reserve to the side.
10. In a large mixing bowl, combine the kale, carrots, radishes, red onion and cooked red quinoa.
11. Add the red wine vinaigrette and toss well to thoroughly combine.
12. Place the salad on a large serving platter and serve immediately.

red wine vinegar, shallot, clove garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, fresh chives, red quinoa, olive oil, vegetable stock, kosher salt, lacinato kale, carrots, radishes, red onion

Taken from www.foodnetwork.com/recipes/guy-fieri/shaved-kale-and-root-vegetable-salad.html (may not work)