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updated: 9/5/2012 10:14 AM

Kale, Blueberry and Walnut Toss

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  • Ronald Nunes serves a kale, blueberry and walnut salad with blueberry salsa-topped pork chops.

       Ronald Nunes serves a kale, blueberry and walnut salad with blueberry salsa-topped pork chops.
    Mark Welsh | Staff Photographer


2 bunch's fresh kale, rinse; stems and veins removed, chopped 2-inch pieces

1 cup blueberries, rinsed and stems removed

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1 cup chopped walnuts

cup sliced apple

cup sliced red onion

teaspoon crushed red pepper flakes

1 tablespoon fresh chopped basil

1 tablespoon fresh chopped parsley

Salt and black pepper to taste

Crumbled blue cheese to taste

Sherry vinaigrette

2 cloves garlic scraped along bottom of wooden salad bowl

cup Holland House Sherry Cooking Wine

1 tablespoon balsamic vinegar

cup extra-virgin olive oil

1 tablespoon honey

lemon, juiced

Salt and pepper to taste

For the vinaigrette: Place all ingredients in wooden salad bowl and whisk until emulsified.

For the salad: Put the chopped kale into the bowl and massage the vinaigrette onto the kale leaves, coating all leaves. Add blueberries, nuts, apple, red onion, red pepper flakes, basil, parsley and salt and pepper and toss to combine. Crumble cheese on top and toss. Cover with plastic wrap and refrigerate 1 hour (or longer) to blend the flavors.

Serves four.

Ron Nunes

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