Citrus Kale Salad

Like a lot of people out there I'm at the point where I'm about over kale. It is tasty and nutritious, but all kale all the time can be pretty monotonous. After taking a kale sabbatical, I worked up this delicious recipe using produce that is coming into season. This recipe uses our Pastamore Meyer Lemon Oil to brighten up the kale and balance the rich goat cheese.

Ingredients:
1 bunch - green kale
2 - medium oranges
2 tsp - Pastamore Meyer Lemon Oil
1 oz - goat cheese crumbles
1/2 - medium red onion
1 tsp - vegetable oil
To taste - salt and black pepper

Directions:
1. Cut off the top and bottom of the oranges. Cut off the skin by cutting from top to bottom running along the flesh. Use a sharp knife to cut out the segments between the white interior.

2. Heat a large pot on the stove over medium/medium-high heat. Cut off top and bottom of onion and cut in half. Reserve one half and thinly slice the other. Add the vegetable oil and onions to the pot. Cook until translucent.

3. Rinse the kale and cut off the end of the stems. Roughly chop into bite-sized pieces. Add the kale to the pot and reduce the heat to medium. Cook until tender.

4. Remove from the heat. Add the goat cheese and Pastamore Meyer Lemon Oil. Mix well and season to taste with salt and black pepper.