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Chrysalis Vineyards

Kale, Cranberry and Almond Salad with Goat Cheese - 2015 Private Reserve Red

Recipe Date:
June 1, 2017
Cook Time:
Imperial (US)
  • 1/3 cup Sliced raw almonds
  • 2 tbsps Red wine vinegar
  • 2 tbsps Orange juice
  • 1 tbsp Dijon mustard
  • 1 tsp Minced shallot
  • 1 Garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
  • 2 Bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
  • 1/3 cup Dried cranberries
  • 4 ozs Goat cheese

Preheat the oven to 400˚F. Spread the almonds evenly on sheet a 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 almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.

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