Kale salad with pear and walnuts

A flavorful combination of kale, pear and nuts. It’s great with raw beets, but it’s also a good opportunity to use some leftover cooked beets. The Dijon vinaigrette keeps for days in the fridge.
Ingredients
- 1 bunch kale
- 1 tsp sea salt
- 1 pear
- 1 medium beet, raw or cooked
- 1 medium red onion
- 1 cup pecans
Dijon Vinaigrette
- 2 shallots, chopped
- 2 Tbsp Dijon mustard
- ¼ cup wine vinegar or cider vinegar
- Salt and pepper to taste
- ½ tsp tarragon (opt.)
- ½ cup olive oil
Method
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1
Place all vinaigrette ingredients, except the oil, in a bowl or jar. Stir and let rest 2-3 minutes to let the vinegar infuse. Add oil and stir well.
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2
Wash and drain kale thoroughly. Remove leaves from stems.
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3
Chop leaves into bite-sized pieces. Place in a salad bowl. Add salt and massage for about 1 minute to tenderize the leaves. Let stand 10 minutes, during which time you can prepare the other ingredients.
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4
Quarter pear. Remove heart and dice. Peel and grate beet. Slice onion finely. Add to the bowl.
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5
Chop ¾ of the nuts and add to the salad. And your desired quantity of dressing and mix well. Garnish with remaining nuts.
A variation of the Kale salad with dried cherries and walnuts from The Spice Trekkers Cook at Home