Autumn Kale Salad

Ingredients:

1 head of curly kale (washed and dried thoroughly)

1 large honeycrisp apple

1 cup toasted pecans (you can use walnuts if you prefer)

1/2 C small diced sharp cheddar (I use Beecher’s Flagship, you can also use Pecorino instead of cheddar)

Apple Cider Vinaigrette (recipe follows)

Chop all ingredients to the same size and combine in a bowl. Toss with Apple Cider Vinaigrette and serve!

You wanna be fancy like the picture? I served the salad in individual bowls made from purple cabbage leaves.

Apple Cider Vinaigrette:

1/4 cup Apple Cider Vinegar

1 small minced shallot

1 small minced garlic clove (optional)

1/2 cup vegetable oil

Salt and Pepper to taste.

Blend all ingredients until emulsified. I’ve found the easiest way is to put all the ingredients in a jar with a screw on lid and shake it, (like a polaroid picture) until it all comes together. Taste it, add and adjust for your taste.