Kale Salad with Lemon Vinaigrette and Currants

Ingredients

• 3 cups Kale, sliced into a fine chiffonade
• 1/2 cup radicchio, finely sliced
• 3 tbsp lemon juice
• 1/4 cup olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 1/4 cup Marcona almonds, roughly chopped
• 1/4 cup currants

Directions

1. Whisk together the lemon juice, oil, mustard, and honey with a pinch of salt and pepper to taste.
2. Add the kale and radicchio then massage!
3. Let the kale sit for a few minutes to soften.
4. Pile high onto each plate, then top with some of the almonds and currants.