Black Kale Salad with Tangy Vinagrette
To make currant and red wine vinaigrette, purée vinegar, currants and mustard in a blender or food processor. Transfer to a bowl; add onions, salt…
- Servings: 24
Source: CMAB Foodservice
Ingredients
- pounds cauliflower, cut into small florets
- olive oil
- Kosher salt and cracked black pepper
- pounds black kale
- diced Real California Bellwether Carmody, Jack or Gouda cheese
- toasted walnuts
- tablespoons red wine vinegar
- currants
- tablespoons Dijon mustard
- minced red onions
- teaspoon kosher salt
- teaspoon cracked black pepper
- 75/25 olive oil/canola oil blend
- tablespoons extra virgin olive oil