Ingredients
For the maple dijon dressing (optional):
- 1/3 cup plain nonfat yogurt
- 2 Tablespoons dijon mustard
- 2 Tablespoons maple syrup
- A pinch of dried tarragon, crumbled — or a bit of fresh, chopped
- 1 – 2 teaspoons garlic-infused olive oil
For the salad:
- 1/4 cup golden raisins
- 1/4 cup white wine or tea
- 3 (packed) cups kale leaves, chopped
- 1 – 2 teaspoons garlic-infused olive oil
- A bit of gorgonzola cheese
- 2 – 3 Tablespoons toasted almond slices
Instructions
- To make the dressing: whisk together all dressing ingredients in a bowl.
- Set the raisins in a bowl with the wine to soak for at least 15 minutes to plump them.
- Put the kale leaves in a larger bowl and drizzle the olive oil over. Massage the oil into the leaves with your hands. This will turn the kale a bright green color and soften any bitterness.
- Put the kale in your salad bowl and top with the soaked raisins, crumbled gorgonzola and toasted almond slices. If you like, drizzle with maple dijon dressing or a bit of fresh-squeezed lemon juice.
Notes
I used the olive oil from my marinated cheese (recipe here), but if you don’t have any garlic-infused olive oil on hand, simply set some olive oil in a bowl with a clove or two of garlic for at least 15 minutes or up to several hours. If you want to save this garlicky olive oil, store it in a covered jar in the fridge.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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