- 2 packed cups, chopped black kale
- freshly grated Parmesan
- Sliced almonds for garnish
- 2 anchovy fillets
- 1/2 clove garlic
- 1 tsp Dijon mustard
- 1 tsp honey
- 1/3 cup white balsamic vinegar
- 2/3 cup extra virgin olive oil
- Salt and pepper to taste
In a blender, combine all vinaigrette ingredients, except olive oil, and process until smooth. Then, slowly drizzle in olive oil.
Place chopped kale In a large bowl and season with salt and pepper. Toss with the vinaigrette and plate. Finish with Parmesan and almond slices.