Kale and beet salad

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.