Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 to 10 servings
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5 tablespoons champagne vinegar

1 tablespoon Dijon mustard 

1/2 teaspoon honey 

1/2 cup extra virgin-olive oil

8 cups loosely packed thinly sliced collard greens (stems removed)

1 cup hazelnuts, toasted and chopped 

1 cup grated Pecorino Romano cheese

Kosher salt and freshly ground black pepper


  1. Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
  2. Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.