Kale Salad with Cranberries, Almonds and Goat Cheese

• 1/3 cup sliced raw almonds
• 2 tablespoons red wine vinegar
• 2 tablespoons orange juice
• 1 tablespoon Dijon mustard
• 1 teaspoon minced shallot
• 1 garlic clove, minced
• Kosher salt
• Freshly ground black pepper
• 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• 1/3 cup dried cranberries
• 4 ounces goat cheese

1. Preheat the oven to 400 degrees .
2. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.
3. Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing.
4. Season to taste with salt and pepper.
5. In a large bowl, toss the kale, toasted almonds, dressing and cranberries.
6. Let sit for 10 minutes, then crumble with goat cheese and serve.

almonds, red wine vinegar, orange juice, mustard, shallot, garlic, kosher salt, freshly ground black pepper, kale, cranberries, goat cheese

Taken from www.foodandwine.com/recipes/kale-salad-with-cranberries-almonds-and-goat-cheese (may not work)