From Community Farmers Markets
Ingredients:
1 bunch of kale Apple cider vinegar Salt 1 tablespoon honey 1 pint muscadines 4 apples Olive oil or neutral oil Chutney Minced shallot Whole grain mustard Pecans
Preparation:
Strip away kale stems. Chop the stems small and put them in a bowl. Cover with a little vinegar vinegar, 1 tsp salt and honey. This will soften the stems a bit, think funky pickle relish, we’ll add as much as we like to the salad and save any leftover for another use!
Slice or tear remainder of kale leaves into bite-size pieces.
Halve and remove seeds from muscadines. If the grapes are large and skins feel too chewy, peel or chop ’em smaller!
Core and slice apples.
To make the dressing: Start with 1:1 ratio of oil to vinegar. Add in a dash of salt (don’t be shy!), a few spoonsful of chutney, a drizzle of honey, a spoonful of minced shallot and a squirt of mustard. Taste and adjust according to your palate – because I knew our fruit was going to bring a lot of sweetness to this salad, I leaned more towards adding heat and acid (AKA mustard and vinegar). It’s okay if you make too much dressing, you can always use it for the next salad or marinade!
COMBINE your kale leaves, apples, and muscadines in a big bowl. Spoon in that chopped stem relish, drizzle in your dressing. Toss it all together, use your hands to rub the dressing into the kale and watch it turn bright green! Taste and adjust for more dressing and relish and anything else you think it might need. Trust your tastebuds. Serve with a sprinkle of pecans on top for an extra toasty crunchy moment. YUM!
Serves 4-6, stores well for leftovers!