Kale and greens (a blend of white russian kale, lacinato kaleand tat soi or other hearty dark-green leaves), stems removed,leaves washed and dried. Tear the big leaves into bite-sized pieces. 12-ounce chunk parmesan, grana padana, manchego, asiago orother semi-hard cheese, shaved with a peeler.
- 6 fresh chives
- 1 dried Hood River pear, chopped
- ½ cup olive oil
- ¼ cup good quality chite vinegar such as champagne or white balsamic
- 2 tbls lemon juice
- 1 tsp sugar
- 1 tsp dijon mustard
- ½ tsp salt
- ½ tsp black pepper
For dressing: Place all ingredients in a tall, somewhat narrow container (like a quart yogurt container) and blend with a hand blender, or blend in a regular blender.
To compose the salad, toss the greens until just damp with dressing. Place on salad plates. Sprinkle the <a href="http://www.hoodrivernews.com/recipes/2015/jun/12/honey-hazelnuts/">fennel honey hazelnuts</a> on top, and a few shaved slices of cheese.
Added Thursday, June 11, 2015