Kale and Persimmon Salad with Pecan Vinaigrette
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 147
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 3
- Cholesterol
- 5
- Sodium
- 137
- Total: 30 min
- Prep: 10 min
- Inactive: 10 min
- Cook: 10 min
Ingredients
1/2 cup pecan halves
2/3 cup apple cider vinegar
1 1/2 teaspoon honey
Kosher salt
1 medium shallot, thinly sliced
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
10 ounces baby kale (about 16 cups)
3 ripe Fuyu persimmons, peeled and cut into thin wedges
1/2 cup crumbled Gorgonzola
Directions
- Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes. Let cool and very finely chop.
- Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl. Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes. Remove the shallots and set aside (discard the liquid).
- Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Slowly drizzle in the oil, whisking constantly, until the mixture is blended. Stir in the toasted pecans.
- Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.