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Espresso Rubbed Salmon

Baby Kale Salad with Lemon Vinaigrette

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Course Salad

Ingredients
  

Salad:

  • 1 bunch baby leeks
  • 1 bunch asparagus
  • 1/2 lb. kale

Lemon Vinaigrette:

  • 1/4 cup lemon juice freshly squeezed
  • 1/4 cup white wine vinegar
  • 2/3 cup olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Instructions
 

  • Place the lemon juice and white wine vinegar in a small bowl and whisk in olive oil to emulsify. Season to taste with salt and pepper.