INGREDIENTS
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1/2 cup hazelnuts
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1 bunch kale, about 1 lb. before trimming
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2 tablespoons red wine vinegar
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1 teaspoon Dijon mustard
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Salt and pepper
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2 tablespoons cranberry sauce
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2 tablespoons olive oil
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2 tablespoons canola oil
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1/4 cup dried cranberries, optional