Warm Peach and Kale Salad
1 Medium Red Bell Pepper, Chopped (Optional)
¼ Cup Apple Cider Vinegar
¼ Cup Chopped Yellow Onion
2 Tablespoons Vegetable Oil
2 Tablespoons Honey
½ Teaspoon Freshly Grated Ginger
½ Teaspoon Garlic Paste
1 Tablespoon Vegetable Oil
2 Peaches, Each Cut Into 8 Wedges
½ Pound Kale Leaves, Veins Removed
⅓ Cup Goat Cheese
Salt And Pepper To Taste
Step 1 Combine red bell pepper, vinegar, onion, oil, honey, ginger, and garlic paste in a jar with a lid. Cover jar, shake, and refrigerate dressing 8 hours to overnight.
Step 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 3 Place peaches and kale on the preheated grill. Toss kale continuously until softened and lightly charred on the edges, about 5 minutes. Cook and turn peaches until grill marks appear, about 3 minutes per side.
Step 4 Place cooked kale in a serving bowl and toss with dressing. Top with cooked peaches and goat cheese. Season with salt and pepper. Serve warm. Serves 4