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Johnson Estate Winery

Baby Kale Salad with Clementines and Orange Vinaigrette

Baby Kale Salad with Clementines and Orange Vinaigrette
Recipe Date:
July 16, 2017
Cook Time:
Imperial (US)
Inspired by recipes by Rebecca Hays, Cooks Illustrated. Pair with Johnson Estate's Seyval Blanc.
  • 5 tbsps orange marmalade
  • 3 tbsps extra-light olive oil
  • 3 tbsps lemon juice
  • 2 tbsps orange or clementine juice (can do more)
  • 1 small shallot, finely chopped
  • salt and pepper
  • Baby kale leaves, now available in salad mix boxes
  • 2 large Clementines or oranges, peeled, and cut into slices and then quarters
  • 3 ozs feta cheese (optional)
  • 1/2 cup pistachios or toasted almonds

Ingredients 1-6 are for the dressing. Ingredients 7-10 are for the salad.

Mix dressing ingredients in a jar and shake vigorously.

Lightly dress the kale leaves with the dressing. Then sprinkle on top Clementine or orange slices, nuts, and cheese. Serve immediately. 

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