INGREDIENTS

• 1/2 pound carrots, peeled and thinly julienned

• 2 tablespoons fresh lemon juice

• 1 1/2 teaspoons Dijon mustard

• 3 cloves minced garlic

• 2 cups thinly sliced kale

• 1 teaspoon honey

• 1/4 cup extra-virgin olive oil

• salt and pepper to taste

• grated parmesan (optional)

INSTRUCTIONS

1. Combine carrots and kale in a large bowl.

2. In a small bowl, whisk together lemon juice, honey, garlic, and Dijon.

3. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper.

4. Drizzle vegetables with dressing; adjust seasoning as desired.

5. Top with grated parmesan if desired