Summer Kale Salad with Peaches and Candied Pecans

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Blueberries
  • 5 cups Kale, lightly packed
  • 1 Peach, Ripe

• Condiments

  • 1 1/3 tbsp Maple syrup
  • 1/2 tsp Mustard, Stone Ground
  • 1 tbsp Sherry vinegar or white balsamic vinegar

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1/8 tsp Paprika, bittersweet smoked
  • 2 Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 3/4 cup Pecan, halves

• Dairy

  • 1 tbsp Butter
  • 2 oz Chevre

Found on acalculatedwhisk.com

Description

Ingredients

• 1 tablespoon butter
• ¾ cup pecan halves
• 1 tablespoon plus 1 teaspoon maple syrup
• ⅛ teaspoon bittersweet smoked paprika
• Sea salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon sherry vinegar or white balsamic vinegar
• ½ teaspoon stone ground mustard
• Sea salt
• Freshly ground black pepper
• 5 cups lightly packed torn kale leaves (center stems removed)
• 1 ripe peach, sliced
• ½ cup blueberries
• 2 ounces crumbled chèvre

Directions

• To make the candied pecans, heat the butter in a skillet over medium heat. Add the pecan halves, maple syrup, smoked paprika, and a couple of pinches of sea salt. Cook, stirring constantly, until the pecans are coated in a sticky glaze and no liquid remains in the pan, about 8 minutes. Transfer the pecans to a parchment-lined plate and spread them out in a single layer to cool.
• Mix all the dressing ingredients with a fork in a large bowl. Add the kale leaves, toss to coat them with the dressing, and massage them by hand until reduced in volume, darker green, and tender, 2 to 3 minutes. Transfer the kale to a platter or divide it between individual serving plates. Top with the peach slices, blueberries, crumbled goat cheese, and candied pecans.