Recipe: Kale Salad with Oranges and Almonds

1 pound Laticino kale
3 Navel oranges
1/4 cup almonds, toasted and chopped
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
salt and pepper to taste

Wash the kale and tear the leaves from the ribs. Cut the leaves into fine ribbons. Peel and section the oranges over a bowl to reserve the juice.

In a medium bowl combine the kale leaves, the oranges and their juice, the oil and vinegar, and the nuts. Allow to rest for 30 minutes before serving. Finish with a good coarse sea salt and fresh grated pepper to taste.

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