Pear & Goat Cheese Kale Salad With Rosemary Olive Oil and Honey Lemon White Balsamic Vinegar
Let's make a fall salad together--I'm sure you'll love it!
Pear & Goat Cheese Kale Salad with Rosemary Honey Lemon Vinaigrette
Fall salads are lovely, and they help us transition to cooler weather and heavier foods. It contains some of my favorite foods, such as pears, kale, goat cheese, and dried cherries. I hope you enjoy this salad as much as I did! No matter how you serve it, this salad is delicious.
5 oz. Kale, wash and chopped
¼ cup Rosemary Extra Virgin Olive Oil (plus extra for massaging Kale)
¼ cup Honey Lemon White Balsamic Vinegar
1 Tbsp. Bourbon Infused Honey
Fresh ground pepper
2 large Pears, seeded and cut into strips
2-3 Tbsps. Pistachios, chopped
¼ cup, Dried Cherries, chopped (or cranberries)
Prepare Kale. Wash, dry and chop kale.
Drizzle the kale with extra virgin olive oil. I use about a tablespoon per bunch of kale. Add a pinch of salt if desired.
Massage the kale with your hands for 2 to 3 minutes. Pick up the leaves and rub them between your fingers.
Stop massaging when the kale is noticeably softer. Avoid over-massaging the kale to the point that the leaves become mushy.
In a large bowl or mason jar, add olive oil, vinegar, honey, salt, and pepper to taste. Whisk together or gently shake jar until blended.
Add the pears, cherries, and goat cheese to the bowl with kale.
Drizzle the vinaigrette over the salad and toss gently.
Top the salad with more goat cheese if needed. Add chopped pistachios. Serve immediately. So good!