Kale & Apple Balsamico Salad
Courtesy of chef M. Mataio Gillis -- Co-Owner Ciao Thyme Bellingham, Washington -- www.ciaothyme.com
1 head Tuscan Kale, or bagged mixed kale
¼ head Radicchio, core removed
8 Brussels Sprouts, stem removed, and cut into thin shavings
8 slices Speck or Prociutto
6 Tbsp Le Ferre Bio Olive Oil (divided)
2 Tbsp Organic Apple Balsamic
1 Tbsp Apple Cider Vinegar
½ Tsp Dijon Mustard
½ Tsp Organic Orange Flower Honey
⅓ Tsp Casina Rossa Fennel & Salt
Pinch of Ground Pepper
Pinch of Controne Hot Pepper
1-2 Tbsp Water, as desired
1 apple, sliced
½ cup Candied Walnuts
In a skillet, place 3 Tbsp Le Ferre Bio Olive Oil. Heat the pan until oil shimmers, add the slices of speck and lightly fry until crisp. Transfer to a paper towel or rack.
Pour the oil from the skillet into a mixing bowl, add an additional 3 Tbsp of olive oil, followed by the Organic Apple Balsamic Vinegar, apple cider vinegar, dijon mustard, orange flower honey, salt, pepper, and Controne Hot Pepper powder.
Whisk to combine. This can also be done in a glass jar with a tight fitting lid, just seal and shake!
Taste the vinaigrette, add water as needed to adjust the consistency to taste.
Prepare the kale greens, strip the stem out of the leaves, tear or chop the greens. Remove the hard stem from the brussels sprouts, cut in half, place on a cutting board cut side down and using a sharp knife, shave the sprouts into thin strips. Combine the greens, brussels sprouts and the radicchio, arrange in a salad bowl. Add the vinaigrette, and toss gently to lightly coat the salad mix.
Top with the sliced apples, candied walnuts, and the crisp speck.