Kale and Peach Salad

Recipe Author: Conne Ward Cameron

Have you had a chance to attend any of the chef demos at the East Atlanta Village Farmers Market? Seth Freedman cooks at 6pm each Thursday, demonstrating really lovely, simple recipes. Here are two I thought you might enjoy.

Ingredients:

2 tablespoons cider vinegar 2 teaspoons honey Salt and pepper 1/4 cup olive oil 1 bunch kale, stems removed, thinly sliced 2 ripe peaches, peeled, cut into 1/4-inch cubes

Preparation:

Yield: 6 servings

In a large bowl, mix cider vinegar with the honey and lots of freshly ground black pepper. Drizzle in the 1 olive oil while whisking. Pour dressing into another bowl or container.

Add the kale and a small sprinkle of salt to the large bowl and massage with the dressing that was coating the bowl.

Pour the dressing over the kale, and add the peach. Adjust seasoning, toss and serve.

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