Serves 8

Ingredients


  • 2 ounces pancetta diced
  • 3 cups (about 3 ounces) kale, shredded
  • 2 cups (about 3 ounces) radicchio, shredded
  • 3 cups (about 3 ounces) spinach, shredded
  • 1 Granny Smith apple, cored, peeled and julienned
  • 1 cup Spiced Pecans (see recipe below)
  • 6 Tbsp. Apple Cider Vinaigrette (see recipe below)
  • Kosher salt
  • Ground black pepper
  • 1 ounce fresh goat cheese, frozen

    Directions

    Total time: 20 minutes

    Line a plate with paper towels. In a medium skillet, cook pancetta over medium-high heat until rendered and crispy, about 5 minutes. Transfer to prepared plate and set aside.

    In a large bowl, combine kale, radicchio, spinach, apple, reserved pancetta and Spiced Pecans. Toss with Apple Cider Vinaigrette and season to taste with salt and pepper. Divide among 8 plates, grate goat cheese on top and serve.

    Apple Cider Vinaigrette


    Note: This recipe contains raw egg. Raw egg is not recommended for pregnant women, young children, the elderly and people with weakened immune systems.

    Ingredients


  • 2 cups apple cider
  • 1 cinnamon stick
  • 1 tsp. orange zest (from 1 small orange)
  • 1 sprig thyme
  • 2 Tbsp. minced shallot
  • 1 tsp. Dijon mustard
  • 1 large egg yolk
  • 2 cups canola oil
  • 3 Tbsp. apple cider vinegar
  • 2 tsp. kosher salt
  • 1 tsp. coarsely ground black pepper

    Directions

    Active time: 10 minutes
    Total time: 20 minutes


    In a medium saucepan, combine cider, cinnamon stick, orange zest and thyme, and bring to a boil. Simmer until cider reduces to 1/4 cup. Using a fine-mesh strainer, strain into a large bowl, discarding solids. Add shallot, mustard, and egg yolk and whisk to combine. Slowly pour in oil and whisk until thick. Whisk in cider vinegar, salt and pepper. Refrigerate, covered, for up to 3 days.

    Makes 1 1/2 cups

    Spiced Pecans


    Ingredients


  • 1 cup pecan halves
  • 3/4 tsp. cayenne pepper
  • 2 Tbsp. confectioners' sugar
  • Pinch of kosher salt

    Directions

    Active time: 10 minutes
    Total time: 20 minutes

    Preheat oven to 400˚. Line a rimmed baking sheet with parchment paper. In a colander, rinse pecans under cold water and shake off excess liquid. In a medium bowl, toss wet pecans with cayenne, confectioners’ sugar and salt. Spread pecans on prepared baking sheet and roast until caramelized, about 15 minutes. Allow nuts to cool, then break into pieces. Store in an airtight container at room temperature for up to a week.

    Makes 1 cup
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