Kale Salad with Baked Beets, Walnuts, and Creamy Goat Cheese (and Steak!)

This is a hearty, earthy, winter-y salad! It comes from the foodvergnuegen blog. I added leftover flank steak to it. The dressing is garlicky good!

Ingredients:

1 bunch curly k ale (about 6 leaves), stalks removed and torn into pieces

4 small beets, roasted or steamed, peeled and cut into wedges

8 walnut halves, toasted and broken into bits

1-2 oz creamy goat's cheese, cut into bite-sized pieces

handful of assorted sprouts, rinsed (Adrienne's note: Me no likey sprouts. Omit!)

For the dressing:

3 tbsp extra virgin olive oil

2 tbsp balsamic vinegar

1 small garlic clove, pressed

1/2 tsp good mustard

1/2 tsp salt

fresh pepper

Directions:

Put all dressing ingredients into a jar with a lid. Close and shake well. Pour over kale, toss, cover, and marinate at room temperature for an hour or longer in the fridge. When you are ready to serve, add beets, sprouts, nuts, and cheese. Enjoy!