Persimmon and Kale Salad

 This is a great salad for your holiday spread.

Let's get started

Persimmon and Kale Salad

1/2 Cup Pecan Halves

2/3 Cup Apple Cider Vinegar

1 1/2 Tsp. Honey

Kosher Salt

Freshly Ground Black Pepper

1 Shallot, thinly sliced

1 1/2 Tsp. Dijon Mustard

1/3 Cup Extra Virgin Olive Oil

10 Oz. Baby Kale

3 Ripe Persimmons, peeled and cut into wedges

1/2 Cup Gorgonzola, crumbled

1/2 Cup Pomegranate Seeds

Pre-heat your oven to 350n degrees Fahrenheit. Place your pecans on a baking sheet and bake for 8-10 minutes or until golden brown. Remove from oven, cool, and chop them very finely.

In a small bowl, whisk together 1/3 cup of apple cider vinegar, 1/2 tsp. honey and a pinch of salt. Add the shallots and let sit at room temperature for 10 minutes. Remove the shallots and discard the liquid.

In a separate bowl, whisk the remaining vinegar, Dijon mustard, honey, 1/2 tsp. salt and freshly ground black pepper. Drizzle in the olive oil and continue to whisk until the mixture is blended. Stir in the pecan pieces

Toss in the kale, pickled shallots, persimmons, and gorgonzola into your vinaigrette mixture tossing until well covered. Season with salt and freshly ground black pepper. Top with the pomegranate seeds.

Serve and enjoy. 

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