Smithfield ham paired with Geoffrey Zakarian's Fig Chutney and Collard Salad with Hazelnuts, Pecorino and Mustard Vinaigrette is seen on the set of Food Network's The Kitchen, Season 8.
Recipe courtesy of Geoffrey Zakarian

Collard Salad with Walnuts, Pecorino and Mustard Vinaigrette

Getting reviews...
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 8 to 10 servings



  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.