Kale Salad With Cranberries And Walnuts

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Los Angeles Times


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1/2 cup dried cranberries

1/2 pound (1 large bunch) dinosaur kale or any young kale

3 ounces (about 4 cups) arugula or baby mizuna

1/3 cup Kalamata or other cured olives

1/2 cup chopped walnuts, or pine nuts

1 small sweet red bell pepper

1 tablespoon olive oil

1 tablespoon walnut oil

2 tablespoons aged balsamic vinegar, plus more to taste

1/2 teaspoon sea salt, plus more to taste freshly ground black pepper, to taste

1/4 pound blue cheese, feta cheese or sharp cheddar cheese, crumbled, to garnish (optional)

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