Grilled Kale, Fig and Apple Salad

 

2/3

cup olive oil

1/2

cup apple cider vinegar

1/3

cup honey

1

tablespoon balsamic vinegar

1/2

teaspoon salt

1/4

teaspoon freshly ground black pepper

2

bunches fresh kale

1

small head radicchio, halved

4

figs, halved

2

apples, sliced

2

teaspoons olive oil

1

teaspoon balsamic vinegar

1/4

cup hazelnuts, toasted, chopped

4

oz goat cheese, crumbled

• 1 Heat gas or charcoal grill.
• 2 In blender, place Apple Vinaigrette ingredients. Cover; blend until thoroughly mixed. Set aside.
• 3 Immerse kale leaves in saucepan of boiling water; cook 3 minutes. Remove kale; dry on paper towels.
• 4 In large bowl, toss kale, radicchio, figs and apples with 2 teaspoons olive oil and 1 teaspoon balsamic vinegar.
• 5 Using tongs, place kale leaves, radicchio halves, figs and apples on grill over medium heat. Cook kale and radicchio about 2 minutes or until edges are charred, turning once; cook figs and apples 3 to 5 minutes.
• 6 Remove kale leaves from grill; arrange on serving platter. Chop radicchio; sprinkle over kale. Top with figs and apples. Sprinkle with hazelnuts and cheese. Serve salad with vinaigrette on the side.