INGREDIENTS
1/2 pound carrots, peeled and thinly julienned
2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
3 cloves minced garlic
2 cups thinly sliced kale
1 teaspoon honey
1/4 cup extra-virgin olive oil
salt and pepper to taste
grated parmesan (optional)
INSTRUCTIONS
Combine carrots and kale in a large bowl.
In a small bowl, whisk together lemon juice, honey, garlic, and Dijon.
Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper.
Drizzle vegetables with dressing; adjust seasoning as desired.
Top with grated parmesan if desired
