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Ships within 48 hours · Estimated delivery Aug 11 - Aug 16
Pay in 4 interest-free payments of $5.89 Learn more
Ships within 48 hours · Estimated delivery Aug 11 - Aug 16
Ingredients Lemon Vinaigrette 1/2 cup olive oil, preferably extra-virgin 1/4 cup freshly-squeezed lemon juice Kosher salt and black pepper For Each Salad 4 ounces lacinato kale, washed, ribs removed, and cut into 1/4- to 1/2-inch wide strips Kosher salt and black pepper 2 ounces cooked summer squash, cut into bite-sized pieces (from about 1 small squash) 1 ounce clothbound cheddar, crumbled 2 tablespoons chopped roasted, salted almonds Pecorino or Parmesan cheese, for grating Instructions Make the Lemon Vinaigrette Add the olive oil and lemon juice to a mason jar, close the lid, and shake vigorously until emulsified

Jump on the bandwagon with this very red look
Regular: Approx 81cm and Longer: Approx 86cm

I use it in this fall-inspired Pumpkin Dressing too and it just isn't the same if you used the traditional balsamic
