Kale Salad With Blood Orange And Meyer Lemon

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1 bunch black kale (about 1 pound)

4 small blood oranges, segmented , juice reserved (about 3 tablespoons juice)

Zest of 1 Meyer lemon (about two teaspoons)

1 large shallot, finely chopped (about 2 tablespoons)

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

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