The combination of textures in the meal are fantastic and are a great way to highlight some wonderful local, seasonal produce. Make the kale portion a day ahead of time so it has time to soften. But it wont be bad same day either!

We Provide
  • 1 Bunch Black Kale
  • 5 Oz. Strawberries
  • 5 Oz. Hazelnuts
  • 3 Tablespoons Sugar
  • 1 Shallot
  • 5 Oz. Goat Cheese
  • 1 Tablespoons Whole Grain Dijon
  • 3 Tablespoon Rice Wine Vinegar
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Large Salad Bowl
  • Cutting Board
  • Chefs Knife
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Step 1

recipev44_1Dice the shallot and place into the large salad bowl. Top with 2 tablespoons olive oil.

Step 2

recipev44_2Prepare the kale by removing the ribs and cutting into small bite sized pieces. Add to the salad bowl with shallot and oil and toss and massage to soften the kale. Keep tossing for about 2 minutes. Seasoning with salt and pepper about half way through, or once the kale is coated in oil. Set aside.

Step 3

recipev44_3Candy the hazelnuts by placing the sugar into your sauce pan and topping with the hazelnuts. Place over high heat and let sit undisturbed until the sugar starts to melt. Refer to demo video for specifics.

Step 4

recipev44_4At this point, start stirring the nuts until the sugar is completely melted and cover the nuts. You should begin to smell the sugar caramelize and the nuts get toasty. It should get dark in color, but not burn. Once the sugar is totally melted you can reduce heat to medium. Pour the candied nuts onto a plate, spread out and let cool.

Step 5

recipev44_5As the nuts cool, finish the salad. Add the Dijon mustard and the rice wine vinegar to the kale and toss to combine. Slice the strawberries and set aside.

Step 6

recipev44_thmbTo plate, create a bed with half of the kale salad. Top with sliced strawberries, goat cheese and candied hazelnuts.



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