Black Kale Salad with Tangy Vinagrette Recipe | California Dairy Foodservice

Ingredients

• 8 pounds cauliflower, cut into small florets
• 1/2 cup olive oil
• Kosher salt and cracked black pepper
• 3 pounds black kale (cavolo nero or lacinata kale)
• 3 cups diced Real California Bellwether Carmody, Jack or Gouda cheese
• 1 1/2 cups toasted walnuts
• 6 tablespoons red wine vinegar
• 1/4 cup currants
• 2 tablespoons Dijon mustard
• 1/4 cup minced red onions
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cracked black pepper
• 3/4 cup 75/25 olive oil/canola oil blend
• 6 tablespoons extra virgin olive oil