Jicama, Green Apple, Kale, and Toasted Pecan Salad

Ingredients

• 1/4 C. champagne vinegar
• 1/4 C. lemon juice
• 2 finely diced shallots
• 1 Tbsp. digon mustard
• 1/4 tsp. kosher salt
• 1/8 tsp. fresh ground pepper
• 1 bunch of kale, stems removed, and thinely sliced into tiny ribbons
• 2 medium Granny Smith apples, diced
• 1 medium jicama, peeled and diced
• 1 C. toasted pecan halves, divided
• 1/4-1/2 C. “Vegan Creamy Bleu-ish Cheese Dressing”

Instructions

1. Mix vinegar, lemon juice, mustard, salt, pepper and shallots and set aside whilst you whittle the veggies.*
2. Toss together kale, apples, jicama, and half the pecans.
3. Add the shallot-vinegar mixture and toss to coat everything evenly.
4. Add some of the “bleu cheese” dressing, mix and taste.
5. Serve with remaining pecans and any additional dressing folk make like. Serves ~6.

Cook’s Notes:
* “Marinating” the shallots in acid tunes down their “heat” but keeps all the flavor.

Based on a recipe from Harmon’s Grocery