Seasonal Suppin': warm kale salad

A well-rounded meal needs to start somewhere. Since my forest-inspired Valentine's menu was already laden with rich, hearty flavors, I decided to begin with something a little lighter. Don't be mistaken, this dish is plenty complex with both sweet and savory melding together. Though kale is often bitter when presented in a salad, the light toasting helps to temper the bite and the caramelized shallots do their part to compliment the natural flavor of the greens perfectly. All that is delicious, but the magic really appears when the fennel meets with the apple, honey, goat cheese and lemon. The result is an endless burst of organic flavor. The true beauty of this dish also comes through in the textures. The kale is roasted quickly to preserve its natural crispness, the apple and sliced almonds provide a wonderful crunch while the goat cheese adds a touch of creaminess, softening the salad.

The salad is light enough to begin a meal, but with a little bread it works nicely as a delicate lunch. The recipe below will generously serve four.

Ingredients:
1 bunch kale
2 medium shallots
2 T olive oil, divided
1 small lemon, juiced
1 clove garlic, minced
1 tsp fennel, freshly ground or minced
2 T honey
1 sweet apple, chopped
1/4 C slivered almonds, toasted
1/8 C goat cheese, crumbled
Salt & pepper

Preheat oven to 425°.

Wash, dry and stem the kale. Chop into large pieces.

Heat a medium saucepan over medium-high heat. Add the olive oil. Slice the shallots thinly, add to the pan and toss to coat. Allow to caramelize for 10 minutes, stirring occasionally. Turn off heat. Add the fennel and the garlic and toss to combine.

Place kale in a large bowl and toss with 1 tablespoon olive oil, salt and pepper. Place on a baking sheet and toast until crisping at the edges, about 4 minutes.