From “River Cottage Great Salads”
Ingredients:
2 tablespoons extra virgin olive oil 1 garlic clove, sliced 1/2 cup roasted, salted cashews 1/2 pound kale, thick stalks removed, leaves torn into pieces 1 apple, cored and sliced 5 ounces blue cheese or goat cheese Salt and pepper
Preparation:
Heat the olive oil in a large skillet over medium heat. Add cashews and garlic and cook 1 minute, stirring frequently. Add kale and apple slices and turn heat to high. Cook until kale begins to wilt down. Remove from heat and season with salt and pepper. Move to serving platter and crumble blue or goat cheese over warm salad.