Kale salad with persimmon and pecans in vinaigrette dressing

Ingredients:

• 0.5 tbsp. pecan halves
• 2/3 cup apple cider vinegar
• 1.5 teaspoons of honey
• 1 medium shallot, thinly sliced
• 1.5 tsp Dijon mustard
• 1/3 cup extra-virgin olive oil
• 280 g small kale (about 16 cups)
• 3 ripe Fuyu persimmons, peeled and thinly sliced
• 0.5 cup crumbled gorgonzola

Preparation:

1. Preheat oven to 350°F (175°C). Place the nuts on a baking sheet and bake, stirring once, until very golden, 8-10 minutes. Let cool and chop very finely.
2. Meanwhile, in a small bowl, combine 1/3 cup vinegar, 1/2 cup honey, and a large pinch of salt. Add the shallots and let sit at room temperature, stirring occasionally, until the shallots are bright pink and lightly marinated, about 10 minutes. Remove the shallots and set aside (discard the liquid).
3. In a medium bowl, combine the remaining 1/3 cup vinegar, Dijon mustard, the remaining 1 teaspoon honey, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Slowly whisk in the olive oil until the dressing thickens. Stir in the toasted nuts.
4. Combine the kale, pickled shallots, persimmon, and Gorgonzola in a large bowl. Add the vinaigrette and toss to combine. Season with salt and pepper to taste.