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Pergola in the Fall, Elizabeth Minchilli

Kale, Grape and Pear Salad

Prep

Total

Yield 4

Ingredients

Instructions

  1. Strip the kale leaves off the tough stems, then slice into 1/4 inch ribbons. Place in serving bowl.
  2. Cut the grapes in half, and remove the seeds. Add to bowl.
  3. Chop the almonds roughly, then toast till golden in a pan or in the oven.
  4. Add almonds and cored and sliced pear to bowl.
  5. To prepare dressing: place the honey in a small bowl. Using a fork or mini whisk, add the balsamic slowly, to incorporate. It should be thick. Add the olive oil slowly, drizzling it in, and whisking, to emulsify it. When you’ve added it all, taste it and adjust. If it seems too sweet, add some vinegar.
  6. Toss the salad with the dressing, seasoning it with salt and pepper.

Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2015/11/kale-grape-pear-salad/