bunch of kale (like latticino or dinsosaur kale), cut into slivers or roughly chopped
toasted almonds, chopped
pecorino romano cheese, finely grated
sherry or red wine vinegar
extra virgin olive oil (or avocado oil)
salt and fresh cracked pepper to taste
Toss all salad ingredients together, kale through pecorino. Whisk together remaining ingredients, Dijon mustard, shallots, vinegar, oil and salt and pepper for the vinaigrette. Drizzle a 2-3 tablespoons of vinaigrette over the salad and toss to coat. There should be some extra vinaigrette remaining.