Kale Salad with Blue Cheese and Honeycrisp Apples
Author: Martha Cleary
- Finely chop the kale into thin strips and toss with sunflower oil and apple cider vinegar to taste. Let it sit for 15-20 minutes to soften the kale.
- Toast a handful or more of pecans in a cast iron skillet or toaster oven until they brown slightly and smell great.
- Crumble the cheese over the softened kale, add the pecans and enjoy.
Photo by Laura Johnston on Unsplash