Kale Salad With Persimmons, Feta, And Crisp Prosciutto
- 3 ounces thinly sliced prosciutto
- 1/3 cup pecans (1 1/2 ounces)
- 1/4 cup fresh lime juice (from about 2 limes)
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- Kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 2 Fuyu persimmons, peeled, halved lengthwise, thinly sliced
- 3 ounces firm, creamy feta cheese, such as Bulgarian, crumbled (about 3/4 cup)
- 1 cup loosely packed mint leaves, thinly sliced, plus more for serving
- Heat oven to 350u0b0F. Lay out prosciutto slices on a rimmed baking sheet. Bake until almost crisp, 16-18 minutes. Transfer to wire rack and let cool completely on baking sheet (prosciutto will continue to crisp as it cools). Crumble and set aside.
- Meanwhile, spread pecans on a rimmed baking sheet and toast in oven, tossing once or twice, until fragrant, 8-10 minutes. Let cool, then coarsely chop. Set aside.
- Whisk lime juice, mustard, shallot, honey, garlic, 1 tsp. salt, and 1/4 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
- In a large mixing bowl, combine kale with about 3/4 of the dressing and use your hands to massage dressing into kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
- Add half of the persimmons, feta, mint, and prosciutto, toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with pecans and remaining persimmons, feta, mint, and prosciutto.
- Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
pecans, lime juice, mustard, shallot, honey, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, kale, persimmons, feta cheese, mint
Taken from www.epicurious.com/recipes/food/views/kale-salad-with-persimmons-feta-and-crisp-prosciutto (may not work)