Kale Citrus Salad with Jalapeño-Orange Vinaigrette

Ingredients

• 1 bag 10-12 oz. baby kale
• 1 medium orange, diced into ¼ - ½” pieces, rind on
• ½ small red onion, sliced into ¼” wedges
• 3 Tbsp. pine nuts
• 1 lemon, zest (alternatively peel lemon rind and finely chop)
• 1 lemon, juiced (approximately ¼ cup)
• 1 garlic clove, minced
• 2 Tbsp. GC Napa Valley Natural Jalapeño Olive Oil
• ¼ cup GC Napa Valley Natural Orange Olive Oil
• 2 tsp. GC Napa Valley Natural Culinary Lavender Sugar
• 2 tsp. GC Napa Valley Natural Sage Finishing Sea Salt