Kale Salad with Pear-Thyme Vinaigrette

A hearty winter salad featuring seasonal ingredients.

5 from 1 vote

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Prep Time 30

Cook Time 4

Course Salad

Cuisine American, French

Servings servings

Equipment

Ingredients

Pear-Thyme Vinaigrette

1 pear cored, peeled, seeded, and diced
¼ cup dry white wine
¼ cup rice or apple cider vinegar
1 shallot peeled and minced
2 cloves garlic peeled and chopped
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
2 teaspoons chopped fresh thyme leaves
kosher salt to taste
freshly cracked black pepper to taste

Kale Salad

1 bunch fresh kale ribs removed, washed, spun dry, and torn into small pieces
1 small head radicchio washed, spun dry, and torn into small pieces
1 cup sliced mushroom
1 pear cored and sliced

Instructions

Pear-Thyme Vinaigrette

Combine the pear and wine in a small saucepan over high heat. Cook,, stirring often, until the pears are very tender, about 4 minutes.
Transfer the pear mixture to a food processor or blender.
Add the vinegar, shallot, garlic, and mustard. Pulse to combine.
With the machine running, slowly add the extra virgin olive oil. Process until smooth.
Add the thyme leaves and season to taste with kosher salt and pepper. Pulse to combine.
Refrigerate until ready to use.

To Assemble the Kale Salad

Place the kale in a large bowl. Add the mushrooms, sliced pears, and about 3/4 cup of the vinaigrette. Use tongs to toss well. Serve immediately.

Notes

NOTE: You can substitute spinach for the kale or use a mixture. The kale can be cleaned up to 3 hours ahead, placed in a large bowl, covered with plastic wrap and refrigerated until ready to serve.

NOTE: The vinaigrette can be made up to a week ahead.

ADDITIONAL INGREDIENT OPTIONS: nuts, such as walnuts or almonds.

Keyword kale salad, pear vinaigrette, winter salad

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