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1 bunch fresh kale

1/3 cup toasted pine nuts

1/4 cup freshly grated parmesan

3 cloves garlic minced

2 Tbsp dijon mustard

juice from 1 lemon

1/4 tsp salt

1/2 cup olive oil

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1. Wash kale, remove the center rib, and trim off the ends.

2. Chop the kale into thin strips, then chop crosswise into small pieces and set aside.

3. Place garlic, dijon, lemon juice, and salt in a mini food processor and blend well.

4. With food processor running, slowly add olive oil until combined. It will be thick.

5. Place the kale, pine nuts, and parmesan in a salad bowl.

6. Add half of the dressing and toss.

7. Store the remaining dressing in a sealed container in the refrigerator. It will keep for 5 days.