Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette (Gluten-free)

Step 1

First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.

Step 2

Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t).

Step 3

Place the chopped kale in a large serving bowl.

Step 4

Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds.

Step 5

Add the peaches and half of the Parmesan and toss to coat again.

Step 6

Pile the salad high on a serving platter, or plate each serving high on plates. Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve.

Step 7

Enjoy!