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Kale Apple Salad with Apricot Dijon Vinaigrette
PINCH AND SWIRL11Ingredients
20Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. apricot preserves
- 1 tsp. Dijon mustard
- 1 Tbsp. apple cider vinegar
- 1/4 cup extra-virgin olive oil
- salt
- freshly ground black pepper
- 1 bunch kale (Italian, sliced crosswise into very thin ribbons, ~1/4-inch)
- fine salt
- 1 apple (cored and thinly sliced, I used an Opal apple, but any crispy sweet-tart apple will do)
- 1/4 cup toasted hazelnuts (coarsely chopped)
- 1 oz. pecorino romano (thinly shaved)
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