CHRISTMAS WALNUT KALE SALAD WITH CRANBERRY VINAIGRETTE ENJOY DAN:

CHRISTMAS WALNUT KALE SALAD WITH CRANBERRY VINAIGRETTE

                                                                                                   by CHEF DAN:

Serves 4

INGREDIENTS:
1 bunch kale

1/2-cup fresh cranberries

1/3-cup water

2 tablespoon Pure Maple Syrup

2 tablespoons sherry vinegar

1 teaspoon EACH Dijon mustard, and ground cloves

1/2-teaspoon EACH lemon juice and kosher salt

1/8-freshly ground black pepper

1/4-cup olive oil

1 cup dried cranberries

1 cup walnuts

2 apples, cored and sliced

1/2-cup sunflower seeds

DIRECTIONS:

1.   In a sauce pan, place fresh cranberries, water, and syrup over medium-heat.

2.   Let it come to a boil and once the first cranberries pops, simmer for about 5 minutes until all the cranberries pop open.

3.   Place in a blender and puree until smooth.

4.   Add vinegar, and next 5 ingredients and to blend.

5.   Add olive oil and blend again.

6.   Trim kale removing stems/stalks and tearing the leaves into bit-size pieces.

7.   Toss in a bowl with dried cranberries, and next 3 ingredients.

8.   Add just enough dressing to lightly cover the kale.

9.   Reserving remaining dressing until ready to serve.

10.                Cover and refrigerate for at least 1 hour or overnight.

11.                Serve with a light drizzle of additional dressing.

ENJOY DAN:                                     HALLELUJAH!!