Index of Thoughts

Thursday, September 19, 2013

Apple, Pecan, Maple Caramelized Onions & Kale Salad with Creamy Cherry Vinaigrette

I made the most fantastical dinner last night for us and for a friend who just had a baby.  But, the salad was the most noteworthy.  I could have just had the whole salad bowl to myself!

It all came together by a bit of looking on pinterest and by seeing what I had in my kitchen.  So, I just took many ideas from different types of salad and put it altogether.



Apple, Pecan, Maple Caramelized Onions & Kale Salad with Creamy Cherry Vinaigrette

2 bunches kale, washed & finely chopped
1 apple, I prefer fuji or gala, diced
1/2 cup chopped pecans
1 small yellow onion, chopped
1 T maple syrup
1 T butter
1 sprig thyme

Dressing:
1/4 cup olive oil
1/4 cup cherry infused vinegar (I made this last year)
1/4 cup whipping cream
2 T dijon mustard
2 T honey
salt to taste
pepper

Combine chopped kale, pecans and apples in a bowl.  In a small saucepan on low add onions, butter, maple syrup & thyme.  Simmer until caramelized about 20 minutes.  Then add to salad.  Meanwhile, make dressing.  Whisk olive oil, vinegar, mustard, whipping cream & honey.  Make sure you whisk vigorously when adding cream so the vinegar doesn't curdle it.  Then add salt & pepper to taste.  Then mix into salad.  This salad needs a little more dressing and then normal salads but you definitely don't want it swimming in it.  Also make sure it has a little bit of time to cook the kale before serving - maybe 5 minutes or so.  I also think that this would be amazing with some cornbread croutons if you happen to have some leftover.

Bon App├ętit!

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