Peach-Pecan Kale Salad with Hot Honey Vinaigrette

From Tanya Holland’s California Soul. Add grilled shrimp, chicken or spicy sausage to turn into main dish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°. Toast pecans on rimmed baking sheet, tossing once until slightly darkened and fragrant, 6-8 minutes. Let cool; coarsely chop.

Step 2

Toss kale with two tablespoons olive oil in a large bowl to coat, massage leaves until starting to soften, about 3 minutes. Let sit at room temp for at least 15 minutes up to 2 hours.

Step 3

Toss half of peaches with lemon juice in small bowl to coat, set aside.

Step 4

Blend vinegar, hot honey, kosher salt, pepper, remaining peaches, and remaining 6 tablespoons of olive oil in blender until smooth and emulsified.

Step 5

Pour dressing over kale, add pecans, Gouda, mint, and reserved pearches. Toss to combine. Sprinkle with sea salt and season with more pepper.