INGREDIENTS:

1 bunch of cavolo nero kale
1 apple, cut into matchstick pieces
1/2 pomegranate de-seeded
½ cup hazelnuts, toasted and shelled
¼ cup of shredded pecorino cheese
Salt to taste

DRESSING:
1/3 cup Frog Hollow Farm Extra Virgin Olive Oil
3 tbsp of champagne vinegar
¼ tsp of salt
1 shallot, minced

METHOD:

For the dressing, place minced shallots in a small mixing bowl. Add a pinch of salt and Sherry vinegar, and let sit for about 5 minutes. Whisk in olive oil.

De-stem kale, stack leaves and roll them up like a burrito. Using a chef’s knife, cut kale in to tiny ribbons. Place kale in to the mixing bowl, season with salt and massage kale with hands – this will make the kale tender and a beautiful shade of green. Toss the kale with matchstick apples, pomegranates, toasted hazelnuts and dressing. Taste the salad and make adjustments as needed. Serve on a pretty plate or in a salad bowl, and garnish with pecorino cheese.