1 bunch kale, washed, dried, and removed from stem
2 cara cara orange, peeled and segmented
¼ cup dry roasted almonds, chopped
¼ cup grated Havarti, gouda, parmesan, or cheese of choice
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon brown mustard
6 tablespoon extra-virgin olive oil
Pinch of salt and pepper
To make the dressing, combine all the dressing ingredients into a small glass jar with a lid. Shake to combine.
Chop the kale leaves into bite sized pieces. Place kale in a steamer basket and steam for 2 to 3 minutes, until just wilted and bright green. Remove from heat and transfer to an ice bath until cold. Remove, strain, and dry using paper towel or a clean dish towel.
Add the kale and cara cara oranges to a serving bowl. Pour the dressing over the top and massage it into the kale leaves using your hands. Top with almonds and shredded cheese.