Kale and Kohlrabi Salad

3 tablespoons sherry vinegar
1 teaspoon coarse Dijon mustard
1 small shallot, minced
¼ cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
One large bunch kale, stemmed and thinly sliced
1 medium kohlrabi, peeled and julienned (I sliced thinly with a mandolin, then cut into matchsticks)
¼ cup whole raw almonds, lightly toasted and coarsely chopped
¼ cup raisins or other dried fruit

In a small bowl, mix the vinegar, mustard, shallot, salt and pepper. Gradually add the olive oil and whisk well.

Place the kale in a large bowl. Top with the dressing and massage gently with your hands for about 20 seconds. Add nuts and fruit, and serve.

Serves 4