Kale Salad with Peaches, Corn, and Basil-Honey Vinaigrette
- 1 large bunch of lacinato kale, stems removed and leaves thinly sliced
- 1 tbsp olive oil, plus more for drizzling
- large pinch of salt
- 3 peaches, pitted and thinly sliced
- 3 ears of corn kernels
- 4 oz honey cheddar goat cheese or other goat cheese
- 1 loaf ciabatta bread, cubed
- 4 tbsp parmesan cheese
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp whole grain mustard
- 1 tsp honey
- 4 basil leaves, minced
- salt and black pepper, to taste
- Heat oven to 400F.
- In a large bowl, toss the kale with a tablespoon of olive oil and salt. Massage until kale volume reduces by half and kale turns a dark green.
- Toss the kale with the peaches, corn kernels, and cheese.
- Arrange the bread cubes on a parchment lined baking sheet. Drizzle with olive oil and sprinkle with parmesan cheese. Roast for 10 minutes.
- Meanwhile, whisk together the olive oil, balsamic vinegar, mustard, honey, and basil. Season to taste with salt and pepper. Toss with the salad.
- Serve the salad topped with the parmesan croutons.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/07/kale-salad-peaches-corn-basil-honey-vinaigrette.html
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