Kale And Persimmon Salad With Pecan Vinaigrette
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
43
Sourness
42
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Pecan Halve2 cup
Apple Cider Vinegar1.5 tsp
Honey1 medium
Shallot (thinly sliced)1.5 tsps
Dijon Mustard1 cup
Extra-Virgin Olive Oil1 cup
Gorgonzola (crumbled)Directions:
1
Preheat the oven to 350 degrees F
2
Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes
3
Let cool and very finely chop
4
Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl
5
Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes
6
Remove the shallots and set aside (discard the liquid)
7
Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl
8
Slowly drizzle in the oil, whisking constantly, until the mixture is blended
9
Stir in the toasted pecans
10
Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl
11
Add the vinaigrette and toss to combine
12
Season with salt and pepper to taste