With crunchy bitter greens, this kale brussels sprout and pear salad has everything from salty blue cheese to almonds to sherry vinaigrette. It is a great fall / winter salad.
4 cups chopped Lacinato kale
1 pound brussels sprouts, shaved thinly with a mandolin or a food processor fitted with the slicing disc
2 scallions, thinly sliced
2 red pears, cored and diced
1/4 cup roughly chopped almonds
1/4 cup crumbled blue cheese
1 tablespoon minced chives
1 garlic clove, minced
2 tablespoons sherry vinegar
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup olive oil
In a large bowl, combine the kale, brussels sprouts, scallions, pears, almonds, blue cheese and chives.
For the vinaigrette, combine the garlic, sherry vinegar, salt and pepper in a small bowl. Whisk in the olive oil until fully combined. Drizzle the vinaigrette into the salad, tossing to combine.