This was one of the best kale salads I ever made! I was inspired when my sister made a peach and tomato salad over the weekend, it was perfect for summer and absolutely delicious. I had some fresh kale, tomatoes, and peaches, so all I had to pick up was the goat cheese. It took about 15 minutes to make and was the perfect mix of sweet and sour.
Ingredients: (makes 2 small salads)
2 large kale leaves, stems removed and julienned
1 large peach, chopped
1/2 large tomato, chopped
3 tablespoons olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon maple syrup
Salt and pepper
Start by removing the thick stems from the center of the kale. Lay the leaves on top of each other, roll it up, and cut thin slices. Add to a large bowl and set aside. Next make the dressing- add the olive oil, cider vinegar, and maple syrup to a small bowl and whisk well. Salt and pepper to taste. Pour the dressing over the kale and massage it into the kale with your hands for a minute or so- this will help the dressing to soak into the kale and also break down the kale a little so it’s not as tough. Chop the peaches and tomatoes, add it to the bowl of kale, and set aside for about 10 minutes. In the meantime, cut a few slices of goat cheese and add it to a pan over medium heat. You’ll know it’s done when the bottom of the cheese starts getting a little golden brown (about 3 minutes.) Also chop a small handful of almonds and toast those in a separate pan until golden as well. To serve, place kale in a dish and top with the warm goat cheese and toasted almonds!