This harvest salad combines the tangy flavor of the goat cheese and lemon with the sweet warm spiciness of the sauteed apples.
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon grainy mustard
1 teaspoon lemon zest, grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 cups stemmed and chopped kale
1 tablespoon butter
2 apples, cored and chopped (skin on) such as Gala
2 tablespoons brown sugar
1 teaspoon minced ginger
1/8 teaspoon ground nutmeg
Pinch cayenne pepper
1/4 cup toasted walnuts, chopped
1/4 cup crumbled blue cheese
Whisk olive oil with lemon juice, grainy mustard, lemon zest, salt and pepper. Toss kale with vinaigrette; set aside.
Meanwhile, melt butter in large skillet set over medium heat. Add apples, brown sugar, ginger, nutmeg and cayenne; cook, stirring often, for 3 to 5 minute or until apples are tender, golden and caramelized.
Toss kale with warm apples, walnuts and blue cheese. Serve warm.
Add 3 slices chopped bacon with the apples. Substitute goat cheese for the blue cheese, if desired.