1 bunch fresh kale
1/3 cup toasted pine nuts
1/4 cup freshly grated parmesan
3 cloves garlic minced
2 Tbsp dijon mustard
juice from 1 lemon
1/4 tsp salt
1/2 cup olive oil
Wash kale and trim off ends.
Chop kale into very small pieces.
Place garlic, dijon, lemon juice and salt in a mini food processor and blend well.
With food processor running, slowly add olive oil until combined.
Place kale, pine nuts and parmesan in salad bowl.
Add half of the dressing and toss.
Reserve remaining dressing for later use.
|kale, pine nuts, and parmesan|