Kale Salad with Marcona Almonds and Sherry Vinaigrette

• 2 oranges
• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/4 teaspoon Dijon mustard
• Kosher salt and freshly cracked black pepper
• Squeeze of lemon juice
• 1 bunch fresh kale (about 1 pound)
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup Marcona almonds, roughly chopped

1. For the sherry vinaigrette: Peel the oranges with a sharp knife.
2. Remove the segments by cutting between the white membrane of each segment.
3. Squeeze out the 2 tablespoons of juice and reserve.
4. Combine the olive oil, vinegar, juice and mustard together.
5. Season with salt and pepper and whisk vigorously.
6. Finish with a squeeze of lemon juice.
7. For the kale salad: Remove the tough stems from the kale and discard.
8. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette.
9. Serve on a platter scattered with orange segments and sprinkled with the almonds.

oranges, extravirgin olive oil, sherry vinegar, dijon mustard, kosher salt, lemon juice, fresh kale, cranberries, marcona almonds

Taken from www.foodnetwork.com/recipes/guy-fieri/kale-salad-with-marcona-almonds-and-sherry-vinaigrette-recipe.html (may not work)