I love nuts and fruits in salads, especially if they are warm like these pears and lightly caramelized pecans. The kale is simply prepped with the usual oil massage to make it tender. I used baby kale because it is easier, but curly kale would give more of a visual pop.
1/2 large bunch kale, trimmed and chopped
2 tablespoons olive oil, divided
1 tablespoon white wine vinegar
1/2 teaspoon kosher salt, divided
1/2 cup chopped pecans
1/4 teaspoon sugar
1 pear, chopped
Salt and freshly ground pepper
Olive oil and white wine vinegar, to drizzle
1. Toss kale with 1 tablespoon olive oil, white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl. Rub with your fingers until the kale is softened.
2. Cook pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted. Stir in pear.
3. Add pecans and pears to the kale. Drizzle with more oil and vinegar then season with salt and pepper.
Recipe from Food Network Magazine
Swedish Singer Jennie Abrahamson has a new album out titled ‘Gemini Gemini’. It’s a little bit ballad, part electronic, and sometimes evocative of a meditational reflecting pool. “Saved” is my favorite, so far.
Check out Jennie Abrahamson on her Website where you can buy the music.