For the Vinaigrette:
– 3 tbsp tarragon vinegar (may substitute 1 tsp fresh tarragon + 3 tbsp plain vinegar)
– 1 tbsp green peppercorn mustard
– 1 tsp stoneground mustard (optional)
– 2 tbsp olive oil
For the Salad:
– 1 cup quinoa
– 2 cups kale leaves, torn into rough pieces
– 1/2 cup golden raisins
Make the vinaigrette: whisk together all of the ingredients except the olive oil – slowly add the oil, whisking constantly to emulsify. Taste the test the flavor, adding more of any ingredient to your liking; set aside.
Prepare the quinoa: stir together the quinoa with 2 cups of water – bring to a boil over high heat. Once boiling, reduce the heat to a simmer. Cover and allow to cook for about 8 minutes.
Add the kale and golden raisins, and return the lid to the pan – allow to cook for an additional 2 to 3 minutes (or until all of the water has evaporated). Slowly add the vinaigrette, and stir to combine. Serve immediately.
To read more about this dish and my musical pairing, click HERE.