Ingredients
2/3
cup olive oil
1/2
cup apple cider vinegar
1/3
cup honey
1
tablespoon balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon freshly ground black pepper
2
bunches fresh kale
1
small head radicchio, halved
4
figs, halved
2
apples, sliced
2
teaspoons olive oil
1
teaspoon balsamic vinegar
1/4
cup hazelnuts, toasted, chopped
4
oz goat cheese, crumbled
Preparation
Heat gas or charcoal grill.
In blender, place Apple Vinaigrette ingredients. Cover; blend until thoroughly mixed. Set aside.
Immerse kale leaves in saucepan of boiling water; cook 3 minutes. Remove kale; dry on paper towels.
In large bowl, toss kale, radicchio, figs and apples with 2 teaspoons olive oil and 1 teaspoon balsamic vinegar.
Using tongs, place kale leaves, radicchio halves, figs and apples on grill over medium heat. Cook kale and radicchio about 2 minutes or until edges are charred, turning once; cook figs and apples 3 to 5 minutes.
Remove kale leaves from grill; arrange on serving platter. Chop radicchio; sprinkle over kale. Top with figs and apples. Sprinkle with hazelnuts and cheese. Serve salad with vinaigrette on the side.
