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Ingredients
US|METRIC
4 SERVINGS
- 1 cup pecan halves
- 1 bunch curly kale (12 ounces)
- 2 Tbsp. lemon juice (freshly squeezed, 1 lemon)
- 4 Tbsp. extra virgin olive oil
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 3/4 cup red onion (very thinly sliced, about ¼ onion)
- 1 apple (crisp, sweet, such as Fuji, cut into matchsticks)
- 1 cup shaved Parmesan cheese (see note, 2 ounces)
- 10 oz. goat cheese (plain, creamy, softened at room temperature for 30 minutes)
- 2 oz. cream cheese (at room temperature)
- 1 tsp. fresh rosemary (finely chopped)
- 1/4 tsp. crushed red pepper flakes
- 1/2 tsp. kosher salt
- 1 cup calimyrna figs (dried)
- 1 Tbsp. honey (plus more for serving)
- 1 Tbsp. balsamic vinegar
- 3 Tbsp. orange juice (freshly squeezed)
- 1 Tbsp. salted pistachios (shelled roasted and, roughly chopped)
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