Kale Salad with Cocoa Nibs, Persimmon and Bacon

iStock
  • 4 c raw lacinato kale, stems removed, cut into strips 1 cm wide
  • 1 1/2 t cocoa nibs
  • 1 t shallot, thinly sliced
  • 2 ounces warm bacon, crisped and roughly chopped
  • 1 persimmon, cut into very thin wheels
  • kosher salt
  • black pepper
  • Banyuls dressing, see below
Mix kale, cocoa nibs, bacon, and shallot in a large bowl. Season with salt and pepper. Coat well with the dressing. Arrange persimmon wheels on the salad after it's put on the plate so they do not break.

Banyuls Vinaigrette

  • 2 t Banyuls vinegar
  • 1 t honey
  • 1 t Dijon mustard
  • 3 t extra-virgin olive oil

Combine all ingredients in a small bowl. Stir well before using.

Categories: 
Salads
Yield: 
Serves 4

Top Recipes

Splendid Classics

Winemaker David Lett's quest to make 'the great American pinot noir'

In 1966 David Lett and his wife, Diana, spent their honeymoon planting the first commercial pinot noir grapes in Oregon. "I wanted to make the great American pinot noir," Lett says. That was the start of The Eyrie Vineyards, which went on to attain cult status.