INGREDIENTS
1 clove
Garlic
5 cups
Kale
2
Navel oranges
1/2
Shallot
1 tsp
Mustard, stone-ground
3 tbsp
White balsamic vinegar
1 pinch
Pepper, fresh ground
1
Salt and pepper
1/2 cup
Olive oil, extra-virgin
1/2 cup
Almonds, salted dry roasted
1 tbsp
Orange juice, fresh squeezed