Baby Kale And Goat Cheese Salad

Baby Kale And Goat Cheese Salad
4.5 from 2 ratings
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This salad is perfect as a side dish, but can be easily turned into a complete meal by adding protein. Try topping it with grilled chicken, shrimp, lentils or roasted sweet potato.Recipe courtesy of Chef Lance Knowling.
Prep Time
10
minutes
Cook Time
1
minute
Servings
4
servings
Baby Kale and Goat Cheese Salad
Total time: 10 minutes
Ingredients
  • 1/2 pound baby kale
  • 12 baby heirloom tomatoes
  • 1/4 cup toasted ground pistachios
  • 8 ounce chevre goat cheese
  • 1/4 cup white balsamic vinaigrette
  • salt and pepper, to taste
Directions
  1. Pick the freshest leaves of the bunch, as this salad doesn’t work as well with tough, mature leaves.
  2. Slice baby tomatoes in half lengthwise.
  3. Crumble the goat cheese into small pieces.
  4. In a salad bowl, combine lettuce, tomatoes, pistachios, goat cheese, half of the white balsamic vinaigrette, and salt and pepper.
  5. If salad is still a little dry, then add more vinaigrette — otherwise, do not overdress.
  6. Separate salad onto four plates or bowls and carefully distribute goat cheese and tomatoes evenly.
  7. Sprinkle with ground pistachios to finish.
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