My 2017 Winter Gathering was a little different from past years. I spent a lot less time running around with my camera, and a lot more time connecting with people that I love. It didn't hurt that by the time all of the dishes were prepared, the sun had long gone down so my natural light was no more.

I've known this for a long time, but my community of humans is a flower among thorns. So this year I focused on the joy and laughter around me. I'll be posting a lot more photos with recipe reviews for the ravioli & chocolate tart, soon, but in the meantime, enjoy this winter salad recipe.

On the menu

Whole Wheat Sourdough | Winter Salad (recipe below) | Pork Ravioli | Chocolate Tart w/ mascarpone & caramel

Winter Salad

This is an easy salad to whip up as a side for a busy week day night. I like to make a big batch of the dressing to have on hand.

DRESSING

1/4c extra virgin olive oil
2T balsamic vinegar
1t dijon
1/2 shallot, chopped
1T garlic aioli or heavy cream
salt & pepper to taste

SALAD

2 heads lacinto kale
1 green apple
2 carrots, julienned
parmesan cheese
slivered almonds

INSTRUCTIONS

Blend all dressing ingredients together in a food processor.
Remove leaves from ribs of kale. Chop leaves coarsely, and ribs finely. Toss kale leaves and ribs in a large bowl with dressing and let sit while preparing other ingredients.
Slice apples thinly and julienne carrots. Combine all remaining ingredients with the kale mixture. Serve immediately.