Public House Salad Recipe

Remove tough stems from the kale, stack leaves, roll and thinly slice into ribbons. Place sliced kale in a large mixing bowl.

Add washed arugula to the bowl with the kale and toss gently to combine.

Prepare the mango and peach: peel (if desired), pit and cut into 1/2-inch cubes. Add mango, peach pieces, and pomegranate arils to the bowl with the greens.

Thinly slice the red onion into half-moons. If you want a milder onion flavor, place the slices in a small bowl with 1 tablespoon cold water and a pinch of salt for 5 minutes, then drain and pat dry.

Add the prepared red onion to the salad bowl.

Crumble the goat cheese and set aside for finishing the salad.

Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and just beginning to brown, about 3–5 minutes. Transfer to a plate to cool, then roughly chop.

If using, tear the basil or mint leaves and set aside with the walnuts for garnish.

Make the dressing

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey (or maple syrup), and grated garlic. Whisk or shake to combine. Slowly stream in the olive oil while whisking to emulsify, or add oil to jar and shake vigorously until combined. Season with salt and freshly ground black pepper; taste and adjust sweetness or acidity as desired.

Drizzle about half of the vinaigrette over the salad and gently toss to coat evenly, taking care not to bruise the fruit. Add more dressing if desired (you may not need all of it).

Scatter the toasted walnuts, crumbled goat cheese, and torn herbs over the top. If using the reserved onion water, blot the onion slices dry before adding to prevent excess moisture.

Taste and adjust seasoning with a pinch more salt or pepper if needed. Serve immediately on chilled plates so the greens remain crisp.