4 seedless peeled and segmented clementines or tangerines
1/4 cup walnuts, chopped
1/4 cup mixed pitted olives, chopped
5 ounces baby kale
Citrus Vinaigrette
1/4 cup fresh orange juice
1 tablespoon raw local honey
1 tablespoon Dijon mustard
2 tablespoons extra-virgin light olive oil
100 mg full-spectrum CBD oil
1/4 teaspoon salt
1/4 teaspoon freshly ground cracked pepper
In a small bowl. whisk the orange juice, honey and mustard until blended
Whisk in olive oil and CBD oil until combined and season with salt and pepper.
In large bowl combine kale, tangerine, walnuts, olives and baby kale.
Add vinaigrette and toss to combine.