Recipe courtesy of Nancy Fuller

Kale Salad with Amber Ale Vinaigrette

Name: Kale Salad with Amber Ale Vinaigrette
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Ingredients: 1 cup sliced almonds; 1/2 cup amber ale, preferably a maple amber ale; 1/4 cup maple syrup; 2 tablespoons olive oil; Juice and zest of 1/2 orange; Kosher salt and freshly ground black pepper; 2 bunches lacinato kale, de-stemmed and cut into ribbons; 1/2 cup dried apricots, chopped

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Level: Easy

Total: 30 min
Active: 20 min

Yield: 4 to 6 servings

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Ingredients

1 cup sliced almonds

1/2 cup amber ale, preferably a maple amber ale

1/4 cup maple syrup

2 tablespoons olive oil

Juice and zest of 1/2 orange

Kosher salt and freshly ground black pepper

2 bunches lacinato kale, de-stemmed and cut into ribbons

1/2 cup dried apricots, chopped

Directions

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Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.
In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper.
Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates.