kale salad with almond vinaigrette

Ingredients

• 2 (6 ounce) bunches kale, stemmed and thinly sliced
• 1 large heirloom tomatoes, cut into ¼” slices
• 1¼ cups sliced almonds, toasted and divided
• ¼ red onion, thinly sliced (optional)
• almond vinaigrette:
• 2 tablespoons rice wine vinegar
• 2 tablespoons honey
• 1 tablespoon shallot, chopped
• 1 teaspoon fresh thyme
• 1 teaspoon fresh Dijon mustard
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 clove garlic
• 1⁄3 cup olive oil