Ingredients
VINAIGRETTE INGREDIENTS
2 Tbsp Lemon Juice
1/4 cup Blended Oil
1 Tbsp Parmesan Cheese, granulated
1 small clove of Garlic, minced
1 Tbsp Shallots, minced
1 Tbsp Basil, minced
1 Tbsp Dijon Mustard
SALAD INGREDIENTS
3oz Shredded Kale
2oz Shredded Romaine
1 Tbsp Fresh Grated Parmesan
1 oz Golden Raisins
2 oz Cooked Quinoa
1 Tbsp Sliced Toasted Almonds
2 oz Vinaigrette
Preparation
FOR VINAIGRETTE:
Combine all ingredients except oil and whisk until well mixed. Slowly drizzle in blended oil while whisking to emulsify. Season to taste with salt and fresh ground pepper.
FOR SALAD:
In a non reactive bowl combine kale, romaine, raisins, quinoa and almonds. Season with salt and fresh black pepper. Incorporate dressing and toss. Place onto a cold plate and garnish with fresh grated parmesan. Optional - Garnish with fresh seasonal fruit.
