280 grams ripe stone fruit (apricot or peach), thinly sliced
4 breakfast radishes, shaved thin
60 grams toasted almonds, roughly chopped
40 grams shaved manchego cheese
Salt and pepper to taste
Measure all of the ingredients. In a blender or medium sized bowl combine the Dijon mustard, apple cider vinegar, apple cider, tupelo honey and salt. Then slowly stream in the olive oil. Season with pepper to taste. Reserve in the refrigerator for up to one week.
In a large mixing bowl combine the kale and quinoa and then dress the salad to your liking. Place the kale onto a large serving platter. Garnish the kale with the stone fruits, radishes, toasted almonds and shaved Manchego. Finish with salt and pepper to taste if desired.
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