Kohlrabi, Kale, Carrot, & Orange Salad with Citrus Mint Vinaigrette

1. Peel the Kohlrabi using a sharp paring knife to remove the skin and cut in half. Next, thinly slice and cut into matchsticks (julienne) approx. 2-3 inches long. Set aside. 2. Rinse the kale, pat dry, and remove leaves from the stem. Using your fingers, tear into small bite sized pieces. Add kale to a large bowl and massage kale with the olive oil. This method ensures your kale will taste better and be more digestible. 3. Peel the carrots and use the same method for the Kohlrabi to cut into matchsticks. Set aside. 4. Peel, segment, and dice the orange. Set aside. 5. To make the Citrus Mint Vinaigrette, grab a small mason jar or small bowl and fork. First, stack the mint leaves on top of one another and cut into thin slices (chiffonade). Next, add the orange juice (freshly squeezed or store bought), along with 4 tablespoons olive oil, ½ tablespoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon ground pepper. Vigorously whisk all ingredients until you get a creamy consistency. Taste and adjust seasoning if needed. 6. For a more composed presentation of this salad, add each ingredient separately on top of the kale, then generously drizzle with the vinaigrette. Or toss the salad to mix the ingredients and serve that way. Either way, it will be DELISH!!