Kale and Quinoa Salad with Ricotta Salata

Ingredients

1/2 cup quinoa uncooked

1 1/2 cups quinoa cooked

8 ounces Black Kale also known as Cavolo Nero, or Lacinato, Dinosaur, or Tuscan Kale

1/2 cup slivered almonds very well toasted and cooled

1/3 cup dried cherries chopped a bit

2 to 3 units scallions thinly sliced

2 teaspoons fresh dill chopped

2 ounces ricotta salata crumbled or finely grated

few gratings fresh lemon zest for fragrance

3 tablespoons olive oil

1 1/2 tablespoons white wine vinegar

2 teaspoons smooth Dijon mustard

1 teaspoon coarse Dijon mustard

Just shy of 1 teaspoon honey

to taste units Salt and freshly ground black pepper

Equipment

small colander

small saucepan

plate

knife

large salad bowl

small dish

Directions

Rinse quinoa well in a small colander to remove bitterness. Place quinoa and 1 1/2 cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15 to 20 minutes, until tender. Drain any un-absorbed liquid from cooked quinoa. Spread quinoa on a plate to cool quickly.

Wash your kale and dry it well. With a knife, remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl.

Add remaining salad ingredients to kale and toss to mix.

Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste, then dig in.