This simple dressing packs powerful flavor, and goes great on the Best kale salad recipe. This recipe makes enough for a large salad, about 6 servings.
In small jar or bowl, mix lemon juice with shallot and set aside for 5 minutes. Add balsamic and Dijon mustard with pinch of salt and mix to incorporate.
Slowly whisk in olive oil to emulsify.
Taste for seasoning, adding salt and black pepper to taste. Serve over kale salad.
Recipe Notes
For leftovers, store in a glass container in the fridge for three days. Shake to re-emulsify.