Chef Josh Kroner's Lemon-Kale Salad With Parmigianno Reggiano

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Abe's Market
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1 bunch lacinato (aka Tuscan) kale, cleaned and coarsely chopped

2 oz. Parmigianno Reggiano (or similar hard cheese), coarsely grated

2 T pine nuts, toasted

Coarse kosher salt and fresh ground pepper to taste

2 T lemon juice

2 T rice wine vinegar

2 T vidalia onion, chopped

1 tsp Dijon mustard

1 T fresh oregano, chopped

1 T honey

1 tsp hot sauce

1 cup safflower oil (you can substitute canola oil)

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