Kale & Couscous Salad

August 24, 2016

Kale and couscous in a peach honey vinaigrette from Charles Hunter of The Salted Table.

Ingredients

2 ripe peaches

2 tablespoons honey

2 tablespoons chopped basil

1 teaspoon kosher salt

¼ teaspoon white pepper

½ cup vegetable oil

2 bunches of kale, julienned or torn into bite-sized pieces

¼ cup extra virgin olive oil

juice of 1 lemon

1½ cups cooked Israeli couscous

2 ounces goat cheese

Preparation

1. To prepare peach vinaigrette, place first 5 ingredients in a blender and puree. Add the olive oil in a thin stream and blend. Set aside.

2. To prepare the salad, combine the kale, oil, and lemon juice. Massage the oil and lemon juice into the greens until they become tender and deeper in color. Add couscous and toss well. Place mixture on a plate, drizzle with vinaigrette and crumble with goat cheese.