Kale Salad with Hazelnut-Balsamic Vinaigrette

Chopped kale, toasted hazelnuts, dried cranberries and blue cheese crumbles are tossed with a simple homemade vinaigrette featuring crushed toasted hazelnuts and balsamic vinegar.

Recipe Ingredients:

4 cups chopped kale
2 tablespoons chopped, toasted hazelnuts
2 tablespoons dried cranberries
2 tablespoons blue cheese crumbles
1/4 cup flat leaf parsley, whole leaf

Hazelnut-Balsamic Vinaigrette:
1/3 cup balsamic vinegar
1 tablespoon water
2 teaspoons Dijon mustard
1/2 teaspoon salt
1 shallot, minced
1 clove garlic, minced
1 tablespoon fresh chopped thyme
1/2 teaspoon ground black pepper
1/4 cup crushed, toasted hazelnuts
1/2 cup light olive oil

Cooking Directions:

1. In large bowl combine, kale, hazelnuts, cranberries, blue cheese and parsley. Set aside.
2. For Hazelnut-Balsamic Vinaigrette: In medium bowl, combine balsamic vinegar, water, Dijon mustard, salt, shallot, garlic, thyme, pepper and hazelnuts. Using immersion blender, combine ingredients and slowly add light olive oil until emulsion forms.
3. Add vinaigrette to kale salad, toss and serve.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 410; Total Fat: 36g; Saturated Fat: 3g; Cholesterol: 5mg; Total Carbs: 19g; Fiber: 3g; Protein: 6g; Sodium: 450mg.