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1/3 cup sliced raw walnuts
1/3 cup sliced radishes
2 Tbsp red wine vinegar
2 Tbsp orange juice
1 Tbsp Dijon mustard
1 tsp minced shallot
1 garlic clove, minced
Freshly ground black pepper
2 bunches of kale
1/3 cup dried cranberries
5 oz goat cheese
Preheat the oven to 400º.
Spread the walnuts evenly on a sheet pan and bake for 5 minutes, or until lightly browned.
Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing.
Season to taste with salt and pepper.
In a large bowl, toss the kale, toasted walnuts, dressing, and cranberries.
Let sit for 10 minutes, then crumble with goat cheese and serve.