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Honey-Dijon Kale Salad with Goat Cheese, Cherries, and Pecans

July 30, 2014

We subscribed to a CSA this year from Big Head Farm, and we’re doing pretty well at keeping up with all the vegetables each week. We got our new box today, but we still had a bunch of kale from last week, and a few little turnips from two weeks ago, so we had this salad tonight for dinner. I think with the right dressing, a kale salad can taste pretty good. And adding crumbled goat cheese, toasted pecans and dried cherries really helps too.  With a side of goat cheese biscuits to round out the meal, this was a tasty and satisfying dinner!

kale salad and goat cheese biscuits

1 bunch kale, washed, stems removed, and shredded into ribbons

3-4 radishes or baby turnips, washed, sliced very thin and cut into matchsticks

dried cherries

toasted pecans

crumbled goat cheese

Dressing:

3 Tbsp olive oil

1 1/2 Tbsp white wine vinegar

1 Tbsp dijon mustard

1 1/2 tsp honey

salt and pepper to taste

Whisk the dressing ingredients together and toss with the shredded kale. (If you mix in the dressing and let it sit for awhile it makes the kale a little softer.)  Top with the rest of the salad ingredients right before serving.

(Recipe adapted from The Smitten Kitchen Cookbook by Deb Perelman)

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From → Salads

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