1 small shallot, finely chopped
2 TBSP Sherry vinegar
2 tsp poppy seeds
1 tsp Dijon mustard
1 tsp finely grated orange zest
1/4 c walnut or vegetable oil
5 olive oil, divided
Kosher salt, freshly ground pepper
8 oz baby kale
1 small red onion, thinly sliced
8 oz beets, roasted, peeled and sliced
4 oz lb fresh mozzarella
1 avocado, thinly sliced.
Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
Toss kale, onions, and beets with dressing. Divide among plates, top with mozzarella and avocado.