Ingredients
2 large oranges
2 tablespoons grainy mustard
1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh thyme leaves
Salt and pepper
8 cups blanched kale (from 2 large bunches)
Preparation
Using a sharp knife, remove peel and pith from oranges. Working over a medium bowl, cut out orange segments and squeeze 3 tablespoons juice from membranes. Whisk in mustard and oil until combined, then add thyme and season with salt and pepper. Toss with kale and serve warm or at room temperature.
