Ingredients
2
oranges
1
tablespoon honey
1/4
cup red wine vinegar
1/4
teaspoon salt
1/2
teaspoon pepper
1/4
teaspoon ground ginger
1/8
teaspoon ground nutmeg
1
tablespoon olive oil
1
bunch (8 oz) fresh kale, ribs removed, very thinly sliced (6 cups)
1/2
red onion, thinly sliced (1 cup)
Preparation
Peel orange with sharp knife down to flesh, leaving no white pith. With sharp knife and between walls of membrane, cut segments straight down, holding over bowl. Gently remove sections; squeeze any juice from membranes into bowl.
In large bowl, beat honey, vinegar, salt, pepper, ginger, nutmeg and any reserved orange juice up to 1/3 cup, using whisk. Slowly pour in oil while continuing to beat. Add kale; toss to thoroughly coat. Add onion and orange segments; toss to coat. Serve immediately.
