Fill a large pot with lightly salted water then bring to a boil. Add the kale and cook until just tender, about 3 min. Drain the kale and let cool slightly. Squeeze out any excess liquid then cut into large pieces and put into a salad bowl.
Using a sharp knife, remove the peel and pith from the oranges then cut out the segments. Add the segments to the salad bowl.
In a small bowl, add the oil, vinegar, mustard, and chopped shallot. Season with salt and pepper to taste. Beat
well, using a fork, until the vinaigrette is emulsified. Pour it over the salad and toss, then serve.
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