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
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.
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.