Ingredients

• 2 oranges
• 1/2 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1/4 teaspoon Dijon mustard
• Kosher salt and freshly cracked black pepper
• Squeeze of lemon juice
• 1 bunch fresh kale (about 1 pound)
• 1/2 cup dried cranberries, roughly chopped
• 1/2 cup Marcona almonds, roughly chopped

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Instructions

1. For the sherry vinaigrette: Peel the oranges with a sharp knife. Remove the segments by cutting between the white membrane of each segment. Squeeze out the 2 tablespoons of juice and reserve. Combine the olive oil, vinegar, juice and mustard together. Season with salt and pepper and whisk vigorously. Finish with a squeeze of lemon juice.
2. For the kale salad: Remove the tough stems from the kale and discard. Finely slice the leaves into thin ribbons and toss together with the cranberries and vinaigrette. Serve on a platter scattered with orange segments and sprinkled with the almonds.