Two Kale Salads
1/2 cup walnuts, coarsely chopped
1 tablespoon sherry vinegar
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 bunch Kale, tough stems removed and leaves torn
into small, bite-size pieces
2 1/2 ounces gouda, cut into 1/2-by-1/4-inch pieces
6 chives or scallions, cut into 1-inch lengths
Anjou pear, halved, cored, and very thinly sliced
Preheat oven to 350 degrees. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8 to 10 minutes.
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts, and pear. Toss to combine.
Kale, Blood Orange, and Hazelnut Salad
1 1/2 pounds Kale, stems and ribs removed, leaves shredded
4 blood oranges, segmented, juice reserved
1/2 cup hazelnuts, toasted and chopped
3 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
Combine kale, oranges, and hazelnuts in a large bowl. Drizzle with vinegar, oil, and reserved orange juice; toss. Season with salt and pepper. Let stand for 30 minutes before serving.