Wilted Kale Salad with Warm Vinaigrette

- 1 Tbsp canola oil (15 mL)
- 1 small shallot, finely diced (1)
- 1 small clove garlic, minced (1)
- 2 Tbsp balsamic vinegar (30 mL)
- 1 tsp Dijon mustard (5 mL)
- 1 tsp sugar (5 mL)
- ¼ tsp salt (1 mL)
- ¼ tsp pepper (1 mL)
- 1/3 cup canola oil (75 mL)
- 1 pkg – (5 oz./142 g)- baby kale leaves (1)
- 1 large carrot, shredded (1)
- 1 avocado, peeled and diced (1)
1. Pour 1 Tbsp (15 mL) canola oil into a small saucepan. Add shallot and garlic and saute a few seconds. Add balsamic vinegar, Dijon mustard, sugar, salt, pepper. Cook, and stir over medium low heat until mixture is heated through. Add 1/3 cup (75 mL) canola oil, slowly, while whisking, until mixture is emulsified.
2. Toss warm dressing with kale leaves and shredded carrot. Top with diced avocado. Serve immediately.