Baby Kale Salad with Honey Vinaigrette{ & a Giveaway!}
 
Ingredients
  • 8 oz. Baby Kale Leaves
  • 2 Asian Pears, sliced
  • 1 C. Black grapes, halved
  • ½ C. Walnut halves
  • ⅓ C. Sugar
  • ⅓ C. Gorgonzola cheese, crumbled
  • FOR THE DRESSING:
  • ⅔ C. Canola Oil
  • ½ C. Honey
  • 1 T. Lemon Juice
  • 3 T. Apple Cider Vinegar
  • ½ t. Dry Mustard
  • 1½ t. Salt
  • ¼ t. White Pepper
  • 1 T. Onion
Instructions
  1. To Candy the Walnuts:
  2. Place the ⅓ C. sugar in a small saute pan. Heat the pan on medium/high. When the sugar begins to melt around the edges, place the walnuts on top and stir in with a rubber spatula. Continue to stir the nuts around the pan every 10 seconds or so. The sugar will begin to caramalize. Stir the nuts constantly until they are evenly coated in caramelized sugar. Do not allow to burn! Pour the nuts onto a greased cookie sheet or non-stick mat, spreading them out and allow to cool.
  3. For the Dressing:
  4. Place all ingredients in a blender and puree until emulsified. Keep refrigerated and shake or whisk to re-emulisfy before serving.
  5. For the Salad:
  6. In a large bowl, toss together the kale leaves, pear slices, grapes, gorgonzola cheese, and candied walnuts. Pour desired amount of dressing over the salad and toss well.
  7. Serve immediately.
Nutrition Information
Serving size: Serves 6-8
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2014/02/10/baby-kale-salad-with-honey-vinaigrette-a-giveaway/