Tuscan Kale & Blood Orange Salad with Olio Nuovo

Ingredients:

• 1 bunch, tuscan kale, washed
• 4, blood oranges
• 1 small, shallot, very thinly sliced
• 1/4 cup, il Fustino Mimosa Champagne Vinegar 
• drizzles of il Fustino Olio Nuovo Extra virgin Olive Oil  
• Pinch, flaky salt
• Optional: add toasted pistachios for a nutty crunch

Directions:

Remove stems from kale. wash greens, dry in a salad spinner. Tear into small bite sized pieces. Add greens to a large serving bowl.

In a small bowl, combine shallot and Mimosa Champagne Vinegar. Let the flavors meld for 10 minutes while you prepare the other ingredients. 

Peel and cut blood oranges and slice into rounds. 

combine greens, shallot slices, and oranges to salad bowl. spoon 1-2 tablespoons of the shallot/vinegar liquid on the salad. Drizzle with Olio Nuovo over the salad and sprinkle flaky salt over the top. (optional: add the toasted pistachios) 

Serve immediately and enjoy!