Kale Salad with Seeds and Nuts

This recipe was prepared and served, to great acclaim, at our October meeting by chef Liz Barbour (lizb@thecreativefeast.com). Liz also said she keeps the raisin, seed, and nut mix in a sealed jar on the counter as a quick topping for oatmeal or yogurt at breakfast. Serves 6-8

8 cups kale
1/2 cup golden raisins or dried cranberries
1/4 cup sunflower seeds (roasted and salted)
1/4 cup pumpkin seeds (AKA pepitas, roasted and salted)
1/4 cup roasted almonds slivered almonds (preferably with brown skins for fiber)
1 cup crumbled cheese (feta, queso fresco, blue cheese)

Vinaigrette
1 tsp garlic, smashed and finely minced
1 tsp Dijon mustard
3 tbsp Bragg's apple cider vinegar (organic, with cloudy "mother")
1/2 cup olive oil
1/2 tsp kosher or sea salt
1/4 tsp fresh ground black pepper

1. Remove the center rib of each kale leaf and discard. Roll leaves into a bundle and slice very thin (julienne).
2. Combine sliced kale with seeds, nuts, raisins, and cheese in a large bowl.
3. Combine minced garlic, mustard, and cider vinegar in a bowl. While whisking, drizzle in olive oil to combine. (She used an immersion blender to help emulsify quickly.)
4. Toss the kale with enough vinaigrette to lightly coat. Season with sale and pepper to taste.  Let the salad rest at least 10-15 minutes before serving. (She said it continues to marinate and soften the kale, and suggested it can be refrigerated and enjoyed for 2-3 days -- unlike softer salad greens, which wilt.)