Blood Orange, Pluot + Burrata Kale Salad with Pistachio

Ingredients

1 Cup Chopped Kale

1/3 Cup Thinly sliced Sweet Onions

1/2 Peeled + Sliced Blood Orange

1/2 Sliced Pluot ( Or any stone fruit)

1/4 Cup Pistachio’s

1 Burrata to top

Dressing

Equal Parts -

1/2 Tbsp Garlic Olive Oil

1/2 Tbsp Orange Olive Oil ( I prefer Colonna Arancio Orange EVVOO)

1/2 Tbsp White Balsamic Vinegar

1/2 Tbsp Garlic Paste / Spread ( I used the Trader Joes “ Garlic Spread Dip”)

1/2 Tbsp Water

Dash of Sugar or Honey to your prefrence

S+P to taste

Directions

Whisk together Dressing. Massage kale with a spoon full of dressing. Add onions to dressing.  Let rest for 5 mins. This allows the Kale to soften and the onions to marinated. It makes both elements less bitter. Bring together the rest of the ingredients and toss lightly with Dressing. Top with Burrata and Pistachio’s. I recommend eating with toasted baguette. Spread a little extra garlic spread and dressing on warm baguette. Bon Apetite.