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.