Kale, Blueberry and Walnut Toss
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
1 cup chopped walnuts
½ cup sliced apple
½ cup sliced red onion
½ 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
2 cloves garlic scraped along bottom of wooden salad bowl
¼ cup Holland House Sherry Cooking Wine
1 tablespoon balsamic vinegar
½ cup extra-virgin olive oil
1 tablespoon honey
½ 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.
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