Beet and Radish Kale Salad
1-2 bunches of kale
5-6 radishes, sliced thinly with a mandolin
1 apple, julienned
1/4 cup almonds chopped
4 tbsp extra virgin olive oil
2 tbsp very good quality white balsamic vinegar, the sweeter the better
1 tbsp regular white balsamic vinegar
1 tsp mustard
1/2 tsp salt
cracked black pepper
1. Heat oven to 350 degrees Fahrenheit. Peel beets and wrap in tin foil. Cook for about an hour. Once cooled cut into bite size pieces.
2. Mix all ingredients for dressing. Cut kale into bit size pieces, removing the stem. In a mixing bowl add kale and dressing and using your hand massage the kale until soft.
3. Add remaining ingredients and mix well.