Warm Kale Salad with Apples and Curried Cashews
Enjoy local produce well into fall with this veggie-forward warm kale salad. Fresh greens, caramelized apples and shallots, cheese, and a lively vinaigrette come together for a burst of nourishing fall flavor.
- 1 Tablespoon B&E's maple syrup
- 2 Tablespoons sherry vinegar
- ½ teaspoon Dijon mustard
- 5-6 Tablespoon roasted walnut oil, such as La Tourangelle
- Kosher salt and pepper to taste
- Just under ½ cup Tierra Farms curried cashews
- 2 Tablespoons Field Theory hemp seeds (optional)
- 1-2 Tablespoons Rochdale hand-rolled butter
- 2 large shallots (or half red onion), thinly sliced
- Two bunches (12-16 oz) Lacinato kale, well washed, stemmed, dried and sliced cross-wise into ribbons
- 3 medium apples (about one pound), in 1/4" slices
- 2 oz. Brie or another soft cheese, such as Alemar Bent River Camembert
- In a glass jar with a lid, add maple syrup, sherry vinegar, and Dijon. Add the oil, cover the jar, and shake very well. Add kosher salt and pepper to taste. Set aside until ready to use.
- In a large dry skillet over medium-high heat, toast cashews and hemp seeds until aromatic, about 5 minutes. Remove from skillet and allow to cool. Return the skillet to the heat and add the butter and sliced shallots. Slowly sauté until tender and slightly brown, about 8 minutes. Add apple slices and sauté for another 8-10 minutes until apples are softened and lightly browned. Remove pan from heat.
- Place the sliced kale in a large wooden salad bowl. Add about 2 Tablespoons of the dressing and a pinch of kosher salt, then massage the dressing into the kale for about 30 seconds.
- Add the shallots and apples to the kale, add about 2-3 more Tablespoons of the vinaigrette, and toss well. Serve on plates and top each portion with equal amounts of cheese, cashews, and hemp seeds.