Kale Salad with Lemon Vinaigrette

I was inspired to try a Lemon Vinaigrette after having that in a salad at the Rheinlander Restaurant this week. My version, well, not as tasty as the restaurant's. But, it was a solid showing - had good flavor and structure. When I try it again, I'll probably have more fruit, add some cheese, and reduce the olive oil, and maybe add a touch of a lemon vinegar.  The dressing itself disappeared into the kale. Not messy at all. And not over powered on the flavor.

Lemon Vinaigrette - mix together; whisk or put in jar with tight lid and shake
2.5 Tbsp of olive oil
1/2 tsp yellow mustard (or your choice, but mustard)
2 Tbsp lemon juice
1/4 tsp ground pepper
1/4 tsp ras el hanout spice

Salad - toss as you wish 
1.75 cups of Kale (yes, this much. cut up with kitchen shears to make pieces smaller)
1/2 cup or about 20 pods of sugar snap peas, chopped
1 pear, chopped  (counted about 80% after cut out bruises)
1 nectarine, chopped (ditto the 80%)

Pour in the vinaigrette and mix it up.

Serve with
3 tsp of chopped, dry roasted, unsalted almonds

Rated a 4.63 on the Kale Scale