Vibrant Kale Apple and Crispy Cheese and Almonds Salad

 

DRESSING

1 small shallot, minced finely

2 tablespoons champagne vinegar or apple cider vinegar

1/2 teaspoon Dijon mustard

1 tablespoon goat milk yogurt or Greek plain yogurt

3 tablespoons extra virgin olive oil

Salt and black pepper

CRISPY CHEESE & ALMONDS

1 cup parmesan cheese, coarsely grated

1 cup sliced almonds

2 tablespoons powdered sugar

pinch salt

SALAD:

6-8 ounces Tuscan kale leaves, cut in thin ribbons (remove ribs)

1 large apple of choice skin on, halved, cored, and thinly sliced

 

1.           Preheat oven to 375°F. Line a baking sheet with parchment paper.

2.           Make cheese crisps: Remove cold cheese from refrigerator and let it stand about 5 minutes to room temperature after grating. Scatter cheese evenly over half of the baking sheet, about 1/4-inch-thick. Sprinkle with a little black pepper.

3.           Make crispy almonds: In small bowl with cold water, add the sliced almonds. Drain quickly and dab with paper towel to remove any excess liquid. In a bowl, toss the moist almonds with powdered sugar and salt, mix with fingertips. Spread almonds on the 2^nd half of baking sheet in a thin layer.

4.           Bake almonds and cheese together for 4 minutes first. Then rotate the baking sheet and bake another 4 minutes until the cheese is melted to golden crisp and the almonds are lightly golden throughout. Be careful not to overbake/burn. If they are not crisp after total of 8 minutes, bake another 2 minutes. Remove the baking sheet and let almonds and cheese crips cool before using. This will give the cheese time to harden. Should you have an oily cheese after baking and crisp, dot with paper towel any excess oil on both sides of cheese.

5.           Dressing: In a medium bowl, combine shallot and vinegar, Dijon, yogurt, and mix well. Then drizzle the olive oil in a stream and whisk until emulsified. Season with salt and pepper to taste if needed.

6.           Assemble: In a large salad plate, toss greens with ½ of the dressing. Arrange the apple slices over the greens or on the sides. Break off clustered of almonds place over the salad. Tear pieces of the cheese crisp and add to the salad. Save the rest of the dressing to use on the side or drizzle more on the salad. 

 

You could also use baby spinach or arugula if you prefer. Serve immediately and enjoy the contrast of crisp cheese, sweet apples, and bright, creamy dressing in every bite.