Tangerine Kale Salad With Hazelnuts

Delicious and healthy.... what more can I say? I used tangerine balsamic vinegar from The Olive Tap; if you can't find an orange balsamic vinegar, use regular and add grated zest from either an orange or a tangerine or clementine.

4 cups very finely chopped kale
1 small red onion, halved and sliced thinly
dried cherries
orange or clementine segments
shredded parmesan cheese
chopped toasted hazelnuts
1/4 cup tangerine balsamic vinegar
1/4 cup extra-virgin olive oil
hearty pinch of salt
freshly ground pepper
1/2 t honey
1/2 t dijon mustard

Mix vinegar, EVOO, salt, pepper, honey and dijon in a large bowl with a whisk. Add the red onion and let it macerate while you are preparing the remaining ingredients. Add everything else except the cheese and the hazelnuts; let sit for about 20 minutes to soften. Add the nuts and cheese right before serving.