Raw Kale Salad With Gouda, Pear, and Walnuts |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 20 |
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From the September 2008 Whole Living Body+Soul magazine. Ingredients:
1/2 cup walnuts, coarsely chopped |
1 tablespoon sherry wine vinegar |
1 tablespoon extra virgin olive oil |
coarse salt and pepper |
1 bunch baby russian kale, tough stems removed and leaves torn into bite-size pieces (about 1 1/4 pounds) |
2 1/2 ounces goat's milk gouda cheese, cut into 1/2 by 1/4 inch pieces |
6 chives, cut into 1-inch lengths |
1 anjou pear, halved, cored, and very thinly sliced crosswise |
Directions:
1. Preheat oven to 350°F Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8-10 minutes.
2. In a medium bowl, whisk together vinegar and oil; season with salt and pepper.
3. Add in kale, cheese, chives, walnuts, and pear. Toss to combine.
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