Ingredients

Kale Salad

• 2 cups kale chiffonade (I usually use lacinato but any kale will do)
• 1 tbsp lemon vinaigrette (recipe follows)
• salt and pepper to taste
• 1 tbsp wine-poached currants (recipe follows)
• 2 tbsp candied pepita seeds (recipe follows)
• 2 tbsp pickled red onions (recipe follows)
• 1/4 cup julienned raw beet
• 3 tbsp sheep's milk feta roughly crumbled (I use Valbreso, available at New Seasons)

Lemon Vinaigrette

• 3 tbsp lemons, juice and zest
• 1 tbsp maple syrup
• 1/4 cup cider vinegar
• 1/4 cup Dijon mustard
• 2 cloves garlic
• 1 medium shallot
• 1 pinch chili flakes
• 2 cups extra-virgin olive oil

Wine-Poached Currants

• 1 lb dried currants
• 2 cups red wine
• 1/4 cup sugar
• 1 cinnamon stick
• 4 bay leaves

Pepitas

• 1 lb pepita seeds
• 1/4 cup corn syrup
• 1/4 cup salt
• 1 tbsp smoked paprika
• 1 cup brown sugar

Pickled Red Onions

• 1 lb red onions (about 3 medium)
• 1 cup red wine vinegar
• 1 cup water
• 1/2 cup sugar
• 3 tbsp salt
• 4 sprigs thyme
• 1 tbsp peppercorns
• 1 tbsp allspice
• 4 bay leaves

Instructions

Kale Salad

1. In a small bowl, combine kale, lemon vinaigrette & salt and pepper. Gently massage the dressing into the kale (this tenderizes it). Then add the rest of the ingredients and toss gently to combine. Bon appetit!

Lemon Vinaigrette

1. Combine all ingredients except the oil in the bowl of a food processor and blend until combined. Slowly add olive oil to emulsify.

Wine-Poached Currants

1. Combine all ingredients in a small pot and bring to a simmer over medium low heat, stirring occasionally until the currants ares plumped and the liquid is syrupy (about 5 minutes) Let cool, then remove cinnamon sticks and bay leaves.

Pepitas

1. In a small bowl, whisk together salt & smoked paprika. Spray a large bowl and a sheet pan with nonstick cooking spray. Add pepitas, corn syrup, and paprika salt and mix to combine. Scrape onto sheet tray. Bake in a 325 degree oven for 30 minutes or until lightly browned, stirring every 10 minutes. Using a bench scraper, scrape seeds into a deep hotel pan. Let cool slightly then add brown sugar (while seeds are still warm) and massage sugar into mixture using hands to separate and break apart seeds. Let cool, then sift off excess sugar. Store in an airtight container.

Pickled Red Onion

1. Wrap thyme and spices in cheesecloth and secure with butcher’s twine. Thinly slice the onions. Combine vinegar, water, sugar and salt in a small saucpan and bring to a boil. Pour over onions and cool overnight. Weigh down the onions with a small plate to keep them submerged in the pickling liquid.