While mature kales and chards are rarely served raw, Earthbound Farm Organic Mixed Baby Kales are perfect for salads. The tender yet hardy baby leaves are flavorful with a hint of earthiness.
Tossed with a slightly sweet golden balsamic vinaigrette and paired with pine nuts, golden raisins and shavings of intensely flavorful aged Gouda, this is a salad to remember.
Our Organic Power Greens work beautifully in this salad, too. In fact, you may have a hard time deciding which combination of super-flavorful — and super-nutritious — baby leaves are really your favorite!
|2 tablespoons||golden balsamic vinegar|
|1/2 tablespoon||champagne or white wine vinegar|
|2 tablespoons||extra-virgin olive oil|
|1 tablespoon||mild honey (such as tupelo)|
|5 ounces||Earthbound Farm Organic Mixed Baby Kales|
|1/4 cup||golden raisins|
|3 tablespoons||pine nuts (toasted)|
|Sea salt and freshly ground black pepper|
|Aged Gouda or Parmigiano Reggiano (shaved)|
Combine the vinegar, oil, honey and salt in a small glass jar, seal tightly, and shake vigorously to combine. Set the dressing aside at room temperature, or refrigerate for up to 2 weeks (be sure to return it to room temperature before using).
Place the kale in a large salad bowl. Just before serving, add the dressing, tossing to coat the leaves. Add the raisins and pine nuts, and toss again. Season to taste with salt and freshly ground black pepper. Transfer the salad to individual plates or serve in the bowl, garnished with shavings of cheese.