Technically there’s no vinaigrette in this recipe as everything is thrown together willy-nilly, but it made the title sound fancy. Eat with your eyes first and all that jazz.
1-2 T. olive oil1/4 cup diced red onions or shallots
1 clove garlic, pressed
A head of kale, washed and broken into pieces with your hands
Preheat a large pot. Cook the onions and garlic in the oil for a minute. Add kale and cook until wilted, turning often — about 3 minutes. Turn off heat.
1 firm apple, sliced into strips
2 tsp. honey Dijon mustard
2 T. apple cider vinegar
salt and pepper to taste