We harvest fresh kale all year at Terhune Orchards and this recipe makes wonderful use of citrus that is at its prime in the winter months.

Ingredients:

• 1 bunch kale, leaves torn off the stalks
• 1 whole jalapeño, seeded and sliced very thin (optional)
• 1 orange peeled and cut Into chunks
• 4 ounces goat cheese
• ¼ cup orange juice
• 2 tablespoons olive oil
• 1 clove garlic, pressed or grated
• 1 teaspoon sugar
• Salt to taste
• Black pepper to taste
• 1 tablespoon (heaping) sour cream or plain Greek yogurt

Directions:

1. Grab bunches of the kale leaves and use a sharp knife to thinly slice them. Keep going until you have a big pile of finely shredded kale. You can also massage (knead with hands) the kale a bit to soften its texture.
2. To make the dressing, combine the orange juice, olive oil, garlic, sugar, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it’s nice and creamy.
3. Toss the kale in half the dressing for a minute or so, then add the jalapeño slices and citrus pieces. Toss again until combined. Add a little more dressing if it needs it (extra dressing can be stored in the fridge and used for any salad.)
4. At the last minute, break the goat cheese into chunks with a fork and toss it into the salad. Serve!

(Note: because the kale holds up well, the salad can be tossed 15 minutes before serving.)