Curly Kale, Raspberry and Feta Salad with Rhubarb Vinaigrette

This recipe was featured at last Tuesday's pickup! Recipe credit: Bonnie Shuman

Ingredients:

• 1 Bunch Weavers Way Farm Curly Kale 
• 1 1/2-Cups Fresh Raspberries 
• 1/4-Cup Domestic Feta, Crumbled Coarsely 
• 5 Tbs. Pistachios Meat 
• 3 Radishes ,Thinly Sliced

Dressing:

• 1 rhubarb stalk, thinly sliced 
• 2 Tbsp. honey 
• 2 Tbsp. rice vinegar (red wine or raspberry vinegar would work well too) 
• 2 tsp. grainy Dijon mustard (or to taste) 
• 1/4 cup canola or mild olive ​

Instructions:

1. Strip the kale from the stems. Cut the kale in thin julienne strips. 
2. Place a layer of the kale in a bowl and top with top it with the raspberries, feta, pistachios and radishes. Repeat until bowl is full. Drizzle salad with rhubarb vinaigrette, or if you prefer, serve the dressing on the side.

Dressing: 

1. In a small saucepan, simmer the rhubarb with 1/4 - 1/2 cup water for 5 minutes, or until very soft. Remove from heat and set aside to cool. 
2. Put the rhubarb into a blender with the honey, vinegar and mustard. Pulse until smooth. With the motor running, slowly pour in the oil. (from dinnerwithjulie.com)