Baby Kale And Goat Cheese Salad
Baby Kale And Goat Cheese Salad
This salad is perfect as a side dish, but can be easily turned into a complete meal by adding protein. Try topping it with grilled chicken, shrimp, lentils or roasted sweet potato.Recipe courtesy of Chef Lance Knowling.
Prep Time
10
minutes
Cook Time
1
minute
Servings
4
Total time: 11 minutes
Ingredients
- 1/2 pound baby kale
- 12 baby heirloom tomatoes
- 1/4 cup toasted ground pistachios
- 8 ounce chevre goat cheese
- 1/4 cup white balsamic vinaigrette
- salt and pepper, to taste
Directions
- Pick the freshest leaves of the bunch, as this salad doesn’t work as well with tough, mature leaves.
- Slice baby tomatoes in half lengthwise.
- Crumble the goat cheese into small pieces.
- In a salad bowl, combine lettuce, tomatoes, pistachios, goat cheese, half of the white balsamic vinaigrette, and salt and pepper.
- If salad is still a little dry, then add more vinaigrette — otherwise, do not overdress.
- Separate salad onto four plates or bowls and carefully distribute goat cheese and tomatoes evenly.
- Sprinkle with ground pistachios to finish.