Ingredients
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2
bunches kale, stemmed, washed and dried
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6 tablespoons
Filippo Berio extra virgin olive oil
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1/4 cup
sliced almonds
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6
dried figs, diced (can also use cranberries)
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1
ripe Anjou or Bosc pear, cored and thinly sliced
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3 tablespoons
white balsamic vinegar
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1
Tablespoon warm honey
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1 teaspoon
coarse grainy mustard
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Grinding black pepper
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1 teaspoon
fine sea salt
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Montasio Mezzano cheese curls
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Ingredients
Directions
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Preheat oven to 350°F.
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Toss the kale with two tablespoons of the olive oil and place the leaves on a non-stick baking pan. Bake about 7-10 minutes or until the leaves are wilted but not browned.
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When cool crumble them into large pieces into a bowl. Add the almonds, figs and pear slices and toss gently.
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Whisk the remaining olive oil with the balsamic vinegar, honey, mustard, and pepper. Pour over the salad and add the salt. Toss gently. Garnish with cheese curls.
Comments
Peter Thibaudeau
Saw the show w/ Roasted Kale Salad on WNED Buffalo, NY noted the honey, ever try blueberry honey instead of clover? Love roasted kale as a snack this salad looks wonderful.
Indi
This looks so delicious! Watched you on NJTV. I can’t wait to make it. Yum- my mouth was watering!