1 bunch kale
1/4 cup (60mL) pickled red beets
Slivered almonds
3 oz. (100mL) goat cheese
Handful cilantro (optional)
Dressing
2 Tbsp. (30mL) red currant jam
1 Tbsp. (15mL) good quality balsamic vinegar
3 Tbsp. (45mL) olive oil
2 Tbsp. (30mL) lemon juice
Salt/pepper to taste
Finely chop kale into long, slender ribbons. Slice pickled beets into matchstick pieces.
Whisk together dressing ingredients.