Kale and Persimmon Salad

Total time: 30 minutes

8-10 servings

Ingredients

• ½ cup pecan halves

• ⅔ cup apple cider vinegar

• 1.5 tsp honey

• Kosher salt and freshly ground black pepper

• 1 medium shallot, sliced thinly

• 1.5 tsp Dijon mustard

• ⅓ cup olive oil

• 10 oz. kale or desired leafy greens

• 3 ripe Fuyu persimmons, peeled and cut into thin wedges

• ½ cup crumbled cheese of choice

Directions

1. Preheat the oven to 350 degrees. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8-10 mins. Let cool and finely chop.

2. Whisk together ⅓ cup vinegar, ½ tsp honey, and large pinch of salt in a small bowl. Add the shallots and let them sit at room temp, tossing occasionally, until they are bright pink/pickled, about 10 minutes. Remove the shallots and set aside.

3. Whisk the remaining ⅓ cup vinegar, mustard, the remaining teaspoon of honey, ½ tsp salt, and a few grinds of pepper into a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the pecans.

4. Combine kale, pickled shallots, persimmons, and cheese (optional) in large bowl. Add vinaigrette and toss to combine. Season to taste.

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