Tonight I was craving this with the change of weather being cold and rainy and decided to warm up with some beans and a good romance flick, Nights in Rodanthe. Can’t go wrong with a Nicolas Sparks novel movie.
Lemon Mustard Vinaigrette
1 T French Dijon Mustard
1-2 T Olive Oil
1/4 c red wine or sherry vinegar
1/2 squeeze of a lemon
Salt n pepper (Tellicherry peppercorns of course)
Marinate kale for about an hour for best results. Then add original roasted Almond Accents and chopped tomatoes.