Kale Orange Salad

bunch curly kale ((about 9 oz), thick ribs removed, remaining thinly sliced (about 6 cups))

sliced almonds (, toasted)

sliced green onions

goat cheese (, crumbled)

blood orange (, peeled and sliced into rounds then halved (navel orange can be substituted))

mandarin oranges (, peeled and segmented)

white balsamic vinegar

extra virgin olive oil

fresh orange juice*

sea salt ((do scant if using table salt))

dijon mustard

honey