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Title: Apple & Kale Salad w/Black Sesame-Maple Cashews
Categories: Greens, Fruits, Nuts
Yield: 7 servings

1 c Cashews
1 tb Black sesame seeds
2 tb Grade B maple syrup
1/2 c + 2 tb Shanxi vinegar
1/4 c Apple cider
1/4 c Sugar
2 tb Oil
4 c Packed, rough chopped
- lacinato kale
Salt & fresh ground pepper
1 Cortland apple; peeled,
- cored, in 16 wedges

In a small skillet, heat the cashews over medium-high,
tossing, until lightly toasted, about 2 minutes.
Transfer to a plate and return the skillet to the heat.
Add the sesame seeds and toast until fragrant, about 45
seconds. Transfer the sesame seeds to another plate and
return the skillet to the heat. Add the maple syrup and
cook until reduced and thick, about 1 minute. Return the
cashews to the skillet and stir to coat in the syrup.
Spread the cashews onto a sheet of foil, sprinkle with
the sesame seeds, and let cool completely.

In a small bowl, whisk the vinegar with the apple cider,
sugar, and oil until the sugar dissolves. Pour 1/2 cup
of the vinaigrette into a large bowl, add the kale, and
season with salt and pepper. Massage the kale with the
vinaigrette and let stand until slightly wilted, at
least 15 minutes. Toss the kale with the vinaigrette
again and transfer to a serving platter. Toss the apple
wedges in the dressing left in the bowl and arrange over
the kale. Break the cashews up into small pieces and
sprinkle over the salad just before serving.

By: Cara Stadler

Yield: serves 6-8

RECIPE FROM: https://www.saveur.com

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