Autumn kale salad

Portions:

Preparation:

20 minutes

Cooking:

5 minutes

Ingredients

For the vinaigrette:

1 small French shallot, finely chopped
30 ml (2 tablespoons) apple cider vinegar
60 ml (¼ cup) olive oil
5 ml (1 tsp.) dried thyme
10 ml (2 tsp.) maple syrup
Salt and pepper to taste

For the salad:

1 bunch kale, torn off stems (about 8 cups)
1 apple, finely diced
75 ml (⅓ cup) crumbled feta cheese
60 ml (¼ cup) pumpkin seeds
6 slices prosciutto

Preparation

Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Lay out prosciutto slices and bake for 10 minutes, or until golden brown and crisp.
Using your hands, tear the kale into small pieces. Set aside.
In a large bowl, combine all dressing ingredients. Stir in kale pieces.
Using your hands, massage the cabbage leaves for 2 minutes, or until they are well soaked in the dressing and become more tender.
Add apples, feta cheese, pumpkin seeds and prosciutto. Mix well and serve.

Prosciutto chips can also be made in the microwave for a quicker version. Simply place the prosciutto slices between two sheets of kitchen paper and heat in the microwave for 2 minutes, turning halfway through.

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