Autumn Kale Salad

Autumn Kale Salad 

 

INGREDIENTS

·       6 oz. Baby Kale — SGC# 193171

·       1 medium Honeycrisp apple— SGC# 198919

·       1 medium bulb of fennel— SGC# 197136

·       3 ounces chilled goat cheese, crumbled — SGC# 055999

·       ⅓ cup dried Cherries — SGC# 199963

·       chopped pecans— SGC# 141689

Dressing

·       ¼ cup olive oil — SGC# 053057

·       1 teaspoon lemon zest — SGC# 192676

·       2 tablespoons lemon juice — SGC# 192676

·       1 tablespoon maple syrup — SGC# 087110

·       2 teaspoons Heritage Harvest Dijon mustard — SGC# 910645

·       ⅛ teaspoon salt — SGC# 052100

·       Several twists of freshly ground black pepper — SGC# 051109

 

DIRECTIONS

1.   Chop the apple into small, bite-sized pieces. Use a chef’s knife or mandolin to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the Dried Cherries and add them to the bowl.

 

2.   In a small bowl, whisk together all the dressing ingredients together except for the oil. Slowly Drizzle in the oil to Emulsify.

 

3.   To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.