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Ingredients
US|METRIC
2 SERVINGS
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic (sliced very thin)
- 1 shallot (small or ½ large, minced)
- 1/3 cup sherry vinegar
- 2 tsp. honey
- 1 tsp. salt (plus more for seasoning)
- 1/2 tsp. pepper
- 6 fingerling potatoes (quartered lengthwise)
- 2 Tbsp. olive oil (divided)
- salt
- pepper
- 1 bunch kale (washed, dried and tough stems removed, reserve for juicing, if you’re into that)
- 2 oz. spanish chorizo (the cured, salami-like variety from Spain, not the fresh sausage used in Mexico and Latin America, sliced very thin)
- 2 oz. manchego cheese (sliced into thin pieces)
- 2 Tbsp. hazelnuts (or almonds, toasted and roughly chopped)
- 1/4 cup roasted tomatoes (oven, click here to see how I make them OR sun dried tomatoes,, if using sun dried tomatoes, cut into strips)
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