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Kale Salad with Blue Cheese and Honeycrisp Apples

October 11, 2013
by Martha Cleary
Author: Martha Cleary
Instructions
  1. 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.
  2. Toast a handful or more of pecans in a cast iron skillet or toaster oven until they brown slightly and smell great.
  3. Crumble the cheese over the softened kale, add the pecans and enjoy.


 Photo by Laura Johnston on Unsplash