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Kale and persimmon salad with pecan vinaigrette recipe

Kale and persimmon salad with pecan vinaigrette recipe

By Valentina Korol
10’ Prep time
10’ Cook time
20’ Total time
147 Calories
8 Serving
Valentina Korol 0 Followers

Step by Step

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Step 1

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.
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Step 2

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).
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Step 3

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.
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Step 4

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.

Ingredient

  • Apple cider vinegar
    Apple cider vinegar
  • Dijon mustard
    Dijon mustard
  • Pecan halves
    Pecan halves
  • Extra-virgin olive oil
    Extra-virgin olive oil
  • Honey
    Honey
  • Shallot
    Shallot
  • Baby kale (about 16 cups)
    Baby kale (about 16 cups)
  • Crumbled gorgonzola
    Crumbled gorgonzola
  • Fuyu persimmons
    Fuyu persimmons
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