Recipe of the Month
Apple Cranberry Pecan Salad
INGREDIENTS
3 slices bacon, diced
¼ cup apple cider vinegar
1 medium shallot, diced
1 tablespoon Dijon mustard
⅓ cup extra virgin olive oil
1 tablespoon honey
Kosher salt and freshly ground black pepper
1 large bunch kale, stems removed and leaves shredded
1 medium apple, diced½ cup sliced celery
½ cup dried sweetened cranberries
½ cup crumbled feta cheese
FOR THE CANDIED PECANS
1 large egg white
⅓ cup sugar
¾ teaspoon kosher salt
½ teaspoon pumpkin pie spice
⅛ teaspoon cayenne pepper, optional
2 cups pecan halves
INSTRUCTIONS
-Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
-In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
-Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.
FOR THE CANDIED PECANS
-Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
-In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
-Stir in pecans until well combined and evenly coated.