- 1 head, lacinto kale
- 1/2 head, red cabbage
- 1/2 cup, walnuts- chopped
- 1/2 cup, dried cranberries
- 1/2 cup, carrots- shredded
- 1 small, shallot – thinly sliced
- 1/3 cup, il Fustino Picual EVOO
- 1/4 cup, il Fustino Raspberry Basil Vinegar
- 1 tbsp, dijon mustard
- salt and pepper- to taste
Add all salad ingredients to a large serving bowl.
Prepare the dressing: add the shallots, dijon mustard, vinegar and EVOO to a small jar and shake until oil is emulsified. Add salt and pepper to taste.
Pour the dressing over the salad and toss until salad is coated evenly.