Kale and Persimmon Salad with Pecan Vinaigrette

1. 1

   Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet and bake, tossing once, until very golden brown, 8 to 10 minutes.

2. 2

   Let cool and very finely chop.

3. 3

   Meanwhile, whisk together 1/3 cup vinegar, 1/2 teaspoon honey and a large pinch of salt in a small bowl.

4. 4

   Add the shallots and let sit at room temperature, tossing occasionally, until the shallots turn bright pink and are slightly pickled, about 10 minutes.

5. 5

   Remove the shallots and set aside (discard the liquid).

6. 6

   Whisk together the remaining 1/3 cup vinegar, Dijon mustard, remaining 1 teaspoon honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl.

7. 7

   Slowly drizzle in the oil, whisking constantly, until the mixture is blended.

8. 8

   Stir in the toasted pecans.

9. 9

   Combine the kale, pickled shallots, persimmons and Gorgonzola in a large bowl.

10. 10

    Add the vinaigrette and toss to combine.

11. 11

    Season with salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.