Kale Salad with Blue Cheese and Walnuts

  • Yield : 8-10
  • Cook Time : 20m
  • Ready In : 25m
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  • 1/2 cup walnuts
  • 1 medium shallot, thinly sliced
  • 1/3 cup apple cider vinegar
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • Kosher salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 10 ounces baby kale (about 16 cups)
  • 1/2 cup crumbled blue cheese, such as Gorgonzola


Step 1

Preheat the oven to 350 degrees F. Spread the walnuts out on a baking sheet and bake, tossing once, until toasted and browned, 8 to 10 minutes. Set aside to cool, then roughly chop.

Step 2

Meanwhile, cover the shallot with cold water and let stand 10 minutes; drain well and pat dry.

Step 3

Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until smooth. Slowly drizzle in the oil, whisking constantly until blended and thickened.

Step 4

Add the kale, drained shallots and walnuts to the bowl with the dressing and toss well. Add the blue cheese, season with a pinch each of salt and pepper and toss gently to combine. 

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