- 1 tbs. Dijon mustard
- 2 tbs. honey
- 1 1/2 tbs. apple cider vinegar
- 1/4 cup olive oil
- Salt and pepper
- 1 bunch of kale, washed and torn into bite sized pieces
- 1 cup of cooked quinoa
- 4 peaches
- Handful of walnuts
- A touch of olive oil
For the dressing:
Place the Dijon mustard, honey and apple cider vinegar in a small bowl and blend, using a whisk, until smooth. Pour the oil in a steady stream slowly and whisk to emulsify. Add salt and pepper to taste. Depending on how much salad you use, you may have leftover dressing.
For the salad:
Cut the peaches in half and remove the pits. Brush the cut sides lightly with olive oil and grill until just charred, about 3-5 minutes. You can grill the other side if you like. When cooled, cut the grilled peaches into slices and set aside. You can also roast them in the oven. Preheat to 375°F, and line a cookie sheet with fresh parchment paper. Lightly coat the cut peaches with some olive oil and place them on the baking sheet. Roast for about 30 minutes, until the peaches are tender and caramelized.
Place the torn kale leaves in a serving bowl and massaged the leaves gently with your fingers. Add the cooked quinoa and toss with just enough dressing to coat lightly. Top with grilled fruit and nuts. Drizzle a touch more of the dressing, and serve.