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Yields4 Servings
 ½ cup VSOP Dark Cherry Aged Balsamic Vinegar
 1 cup Dried Black Cherries, lightly chopped
 2 bunches Tuscan Kale Leaves, stems removed
 2 cloves Garlic, minced
 ½ tsp Fine Sea Salt
  tsp Sriracha Hot Chili Sauce, (optional)
 ½ cup Lemon Juice, freshly squeezed
  cup VSOP Extra Virgin Olive Oil, your favorite medium or robust varietal
 1 pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Toasted Pine Nuts, lightly chopped
 ¼ cup Pecorino Romano Cheese, or parmesean cheese, freshly grated
1

Heat the Balsamic Vinegar in the microwave for about 1 minute or so until warm. Add the cherries to macerate for a few minutes until plumped slightly.

2

Wash and dry the kale. Slice the kale into 3/4 inch ribbons (chiffonade) and place in a large bowl.

3

In a small bowl, whisk the garlic, sea salt, balsamic (reserved from soaking the dried cherries), sriracha, and lemon juice. Slowly drizzle in the extra virgin olive oil while whisking. Taste and adjust seasoning if necessary.

4

Pour the dressing over the kale and toss very well to combine thoroughly. This will also help to tenderize the kale slightly. Toss in the cheese, pine nuts, and the cherries. Enjoy!

Ingredients

 ½ cup VSOP Dark Cherry Aged Balsamic Vinegar
 1 cup Dried Black Cherries, lightly chopped
 2 bunches Tuscan Kale Leaves, stems removed
 2 cloves Garlic, minced
 ½ tsp Fine Sea Salt
  tsp Sriracha Hot Chili Sauce, (optional)
 ½ cup Lemon Juice, freshly squeezed
  cup VSOP Extra Virgin Olive Oil, your favorite medium or robust varietal
 1 pinch Fresh Cracked Black Pepper, to taste
 ¼ cup Toasted Pine Nuts, lightly chopped
 ¼ cup Pecorino Romano Cheese, or parmesean cheese, freshly grated

Directions

1

Heat the Balsamic Vinegar in the microwave for about 1 minute or so until warm. Add the cherries to macerate for a few minutes until plumped slightly.

2

Wash and dry the kale. Slice the kale into 3/4 inch ribbons (chiffonade) and place in a large bowl.

3

In a small bowl, whisk the garlic, sea salt, balsamic (reserved from soaking the dried cherries), sriracha, and lemon juice. Slowly drizzle in the extra virgin olive oil while whisking. Taste and adjust seasoning if necessary.

4

Pour the dressing over the kale and toss very well to combine thoroughly. This will also help to tenderize the kale slightly. Toss in the cheese, pine nuts, and the cherries. Enjoy!

Kale & Pecorino Salad With Black Cherry Balsamic Vinaigrette

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