Recipe: Kale and Citrus Salad
4 large oranges, peeled and segmented 1/4 cup fresh orange juice 4 tbsp honey Salt and pepper, to taste 2 tbsp olive oil 8-10 cups kale, stemmed and torn into bite-sized pieces 3 tbsp hulled pumpkin seeds, toasted 2-3 medium shallots, peeled, thinly sliced, and soaked in cold water for 10 minutes 1 1⁄2 cups ricotta cheese
Juice an orange to measure 1/4 cup and place the juice into a large mixing bowl. Add honey, salt and pepper, and whisk in oil. Add kale, pumpkin seeds, shallots, and orange segments, and toss to coat with the dressing. Season to taste with salt and pepper. Add small dollops of ricotta cheese and very gently toss to combine before serving.