Place the kale, eggs and avocado in a mixing bowl. Remove the skin of the orange and cut the flesh into bite size segments. Add to the bowl. In a small bowl, mix the olive oil, wine vinegar and rosemary and pour over the salad. Sprinkle with salt and pepper to taste. Toss to coat all the ingredients with the dressing. Garnish with nuts if desired. Let rest for 10-15 minutes before serving. Makes 2 servings