1/4 cup Extra Virgin Olive Oil
2 tablespoons white wine vinegar
2 teaspoons honey
1 teaspoon dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 cup candied walnuts (optional)
In a large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot; toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.