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Kale Citrus Salad

Serves 4-6
Course Appetizers


  • 2 bunches Lacinato kale woody stalks removed
  • 2 tangerines supremed
  • 1 orange supremed, or blood orange if available
  • 1 sweet pink grapefruit supremed
  • ¼ red onion finely sliced
  • ¼ cup fresh orange juice
  • 2 tablespoons JALEPENO VINEGAR
  • 2 tablespoons PERSIAN LIME OLIVE OIL
  • 1 teaspoon Honey
  • 1-2 tablespoons Greek yogurt
  • Salt and Pepper to taste
  • 4 ounces chevre


  • Slice the trimmed kale leaves into ribbons. Toss with the supremed citrus and red onion.
  • Whisk together the orange juice, vinegar, olive oil, honey, Greek yogurt and salt and pepper until creamy.
  • Toss in half the dressing with the kale mixture. Taste and add additional dressing to taste. Crumble the goat cheese overtop of the salad and serve.
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