Fall is the perfect time for brilliant green kale and crispy sweet-tart apples. Make their flavors sing by tossing them with a tangy apricot Dijon dressing, salty Pecorino and crunchy, buttery hazelnuts.
1bunchItalian Kalesliced crosswise into very thin ribbons (~1/4-inch)
1applecored and thinly sliced (I used an Opal apple, but any crispy sweet-tart apple will do)
1/4cuptoasted hazelnutscoarsely chopped
1ouncePecorino Romanothinly shaved
To make the vinaigrette: whisk together preserves, mustard and vinegar in a small bowl. Add olive oil in a steady stream, whisking constantly until emulsified. Season to taste with salt and pepper.
For the salad: place kale ribbons into a serving bowl; sprinkle lightly with salt and massage until kale is bright green and tender, about 1 minute. Pour vinaigrette over and toss to evenly coat kale. Serve sprinkled with Pecorino Romano shavings and chopped hazelnuts.
Pinch and Swirl | Kale Apple Salad with Apricot Dijon Vinaigrette | https://pinchandswirl.com/kale-apple-salad-with-apricot-dijon-vinaigrette/