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Summer Kale Salad with Peaches and Candied Pecans

Becky Winkler
  • 20 minutes
  • Serves 2

INGREDIENTS

1/2 cup

Blueberries

5 cups

Kale, lightly packed

1

Peach, ripe

1 1/3 tbsp

Maple syrup

1/2 tsp

Mustard, stone ground

1 tbsp

Sherry vinegar or white balsamic vinegar

1

Black pepper, Freshly ground

1/8 tsp

Paprika, bittersweet smoked

2

Sea salt

3 tbsp

Olive oil, extra virgin

3/4 cup

Pecan, halves

1 tbsp

Butter

2 oz

Chevre