Kale and Citrus Salad
Ingredients
- 4 large oranges, peeled and supremed, trimmings reserved
- 4 tbsp. honey
- Salt and pepper, to taste
- 2 tbsp. olive oil
- 8-10 cups baby kale (or mature kale, stemmed and torn into bite-sized pieces)
- 3 tbsp. hulled pumpkin seeds, toasted
- 2-3 medium shallots, peeled, thinly sliced, and soaked in cold water for 10 minutes
- 1 1⁄2 cups ricotta cheese
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