Kale and Fruit Salad

Recipes

2017 The Mariness – Dry Creek Valley

INGREDIENTS:

4 cups baby kale
4 figs, quartered
1 ripe pear, cored and thinly sliced
Juice from 1/2 a lemon
1 cup red grapes, halved
1/4 cup dried cranberries
1/4 cup pomegranate seeds
1/4 cup blue cheese, crumbled
8 oz wheel goat Brie, cut into small
wedges or chunks
1/4 cup toasted hazelnuts,
roughly chopped1/4 cup extra virgin olive oil
1/4 cup cider vinegar
1/4 cup cider
1 tsp Dijon mustard
1 tsp honey
Salt and black pepper to taste

METHOD:

Core and slice the pear, then squeeze fresh lemon juice on it to prevent browning. Quarter the figs, half the grapes, chop the hazelnuts and cut the Brie into wedges or chunks. Place kale in a wide shallow salad bowl. Sprinkle the fruit, cheese and nuts on top of the kale.

To make the dressing, put all the dressing ingredients in a wide mouth jar. Whisk to a creamy consistency.
Drizzle the dressing on the salad just before serving or serve with the dressing on the side.

Serves 4.

Click here for a printable recipe card.

Recipes