Salad: Kale Salad with Grapes and Quinoa Recipe - (4/5)

Ingredients

• Dressing:
• 2 tbs. champagne vinegar
• 1 1/2 tsp. minced shallots
• 3/4 to 1 tsp. kosher salt (use less if you use preserved lemons)
• 1/4 cup canola oil
• 3 tbs. extra virgin olive oil
• 3/4 tsp. chopped chervil or tarragon
• zest of 1 lemon
• 1/4 tsp. ground black pepper
• salad:
• 1/2 cup quinoa
• salt
• 4 cups loosely packed julienned kale, from 1 large bunch
• 3 tablespoons toasted sunflower seeds
• 2/3 cup red seedless grapes, halved
• 1 cooked ear of corn, cut from the cob
• 1/4 cup grated Parmigiano Reggiano cheese
• 1/4 cup grated Manchego cheese
• 10 to 12 strips finely julienned preserved lemon