Baby Kale Salad with Nuts and Gouda cheese
(from greenfood’s recipe box)
Prep time: 15 minutes
Cook time: 0 minutes
Serves 4 people
Ingredients
- 2 Tbsp golden balsamic vinegar
- 1 1/2 tsp champagne or white wine vinegar
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp mild honey (such as tupelo)
- 1/2 tsp salt
- 5 oz Organic Kale
- 1/4 cup Organic Raisins
- 3 Tbsp pine nuts (toasted)
- Sea salt and freshly ground black pepper
- Aged Gouda or Parmigiano Reggiano (shaved)
Directions
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Combine the vinegar, oil, honey and salt in a small glass jar, seal tightly, and shake vigorously to combine. Set the dressing aside at room temperature, or refrigerate for up to 2 weeks (be sure to return it to room temperature before using).
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2Place the kale in a large salad bowl. Just before serving, add the dressing, tossing to coat the leaves. Add the raisins and pine nuts, and toss again. Season to taste with salt and freshly ground black pepper. Transfer the salad to individual plates or serve in the bowl, garnished with shavings of cheese.
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Note: Some people prefer the look of light-colored golden raisins to the dark color of organic Thompson or Red Flame raisins; you can use any variety of raisins interchangeably here.