Kale Salad with Chilis, Parmesan, Toasted Pine Nuts, and Lemon Vinaigrette

This is an easy way to use a nutrient rich fall green. I brought this salad to a friend's house for a vegetarian potluck and it was a big hit. 

Ingredients:

1 large bag curly kale, ribs removed and chopped

1 red highland chili pepper, deseeded and diced

1/2 cup pine nuts, toasted 

1 cup parmesan, shaved

2 lemons, juiced

Zest of 1 lemon

1/2 cup extra virgin olive oil

1 tsp. dijon mustard

1 tbsp. honey

Salt

Pepper 

Directions:

Whisk together lemon juice, zest, olive oil, and mustard in small bowl. Season to taste with salt and pepper. 

Put kale in a large bowl. Toss kale with vinaigrette and let sit for 15 - 20 minutes to let kale tenderize. Toss kale with chili, pine nuts, and parmesan and serve.