Kale Salad Recipe
Walnut, tomme, muscadine, apple, celery, lime vinaigrette
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Ingredients
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Salad Base
Lime Vinaigrette
Method
Salad Preparation
- 1
Prepare the Kale
Wash the kale thoroughly under cold water. Remove the tough stems and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
- 2
Chop the Celery
Wash the celery stalks and chop them into small pieces. Add the chopped celery to the bowl with the kale.
- 3
Prepare the Apple
Core and slice the apple into thin wedges. You can leave the skin on for added texture. Add the apple slices to the bowl.
- 4
Add Muscadine Grapes
Wash the muscadine grapes and cut them in half to remove the seeds. Add the halved grapes to the salad.
- 5
Add Tomme Cheese
Cube the tomme cheese into small pieces and add it to the salad.
- 6
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for about 3-5 minutes until they are fragrant, stirring occasionally. Allow to cool slightly before adding to the salad.
- 7
Combine Ingredients
Gently toss all the salad ingredients together in the mixing bowl until well combined.
Vinaigrette Preparation
- 8
Mix the Vinaigrette
In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until well combined.
- 9
Dress the Salad
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- 10
Serve
Serve the salad immediately or refrigerate for up to 30 minutes before serving for the flavors to meld.