La Grande Orange Cafes kale and quinoa salad

Ingredients

• Champagne vinaigrette
• 1 tablespoon champagne vinegar
• 1 1/2 teaspoons minced shallots
• Pinch kosher salt
• 1/4 cup canola oil
• 1 tablespoon extra virgin olive oil
• 3/4 teaspoon chopped chervil
• Ground black pepper, to taste
• In a small bowl, combine the vinegar, shallots and salt; set aside for 20 minutes to soften the shallot. slowly drizzle in the oils while whisking to emulsify the vinaigrette. whisk in the chervil and pepper. this makes a scant one-half cup vinaigrette; the vinaigrette will keep, covered and refrigerated, up to 4 days.
• Kale and quinoa salad
• 1/2 cup quinoa
• Salt
• 4 cups loosely packed julienned kale, from 1 large bunch
• Champagne vinaigrette
• 3 tablespoons toasted sunflower seeds
• 1/4 cup diced red bell pepper
• 2/3 cup red seedless grapes, halved
• 1/4 cup grated parmigiano reggiano cheese
• 1/4 cup grated manchego cheese
• 10 to 12 strips finely julienned preserved lemon

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