I love a citrus-infused salad during cold, gray winter days. The dark, leafy greens of kale paired with bursting citrus is winters version of a strawberry & walnut salad in the spring. Inspired by my recent salad I curated as a food stylist for Cottage Hill Magazine's Farm Thanksgiving feast, I decided to simplify the ingredient list for this salad so make it super easy (kale IS fun). I used a tangerine balsamic from Herban Market and I'll be giving out little samples of this salad at their debut tasting event this Saturday, December 5th from 5—7pm in Franklin. 
INGREDIENTS:
+ 1 bunch curly kale
+ 1 naval orange
+ 1/2 cup dried cranberries
+ 1/2 cup almonds
+ 3 tbs. Coratina Extra Virgin Olive Oil
+ 2 tbs. Tangerine Balsamic Vinegar
METHOD: Serves 4. Coarsely chop kale. Thoroughly coat with olive oil, balsamic vinegar and a pinch of sea salt. Peel and slice oranges. Toss cranberries, almonds, and oranges onto kale and serve. Drizzle with more Tangerine Balsamic Vinegar to taste.
I hope you'll stop by this Saturday to get a taste and say hello. Also, Plated Color's first printed recipe cards will be handed out... Really making me want to design a cook book now! Cheers!
