Arugula Berry Salad With Citrusy Matcha Vinaigrette

Serves 6–8

Vinaigrette:

• ¼ cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh orange juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• ½ teaspoon Matchalove culinary matcha
• Salt and freshly ground black pepper, to taste

Salad:

• 2 cups arugula
• 2 cups baby kale, whole leaves or sliced
• 1 firm-ripe pear, cut into matchsticks
• 1 cup strawberries, quartered
• 1/3 cup roasted, salted almonds, chopped
• 3 scallions, sliced

To prepare the vinaigrette:

1. In a small bowl, whisk together all the ingredients for the vinaigrette.

To prepare the salad:

1. In a large bowl, toss together the arugula and kale. Sprinkle with pear, strawberries, almonds and scallions.
2. Drizzle the salad with the vinaigrette, toss gently and thoroughly, and serve.