This is a double batch of the dressing that I use for my Kale and Orange Panzanella salad. This makes 8 oz of dressing that I usually pull together on a Sunday and use it throughout the week on everything from my lunch salads to side salads for dinner. It goes well on any leaf, from kale to romaine to frisé.
I even recommend it drizzled over freshly sliced tomatoes or navel oranges on their own with an extra hit of freshly ground black pepper.
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