Mike Scorgie, Woodwork
Earthy kale in a honey mustard vinaigrette with sautéed apples and pumpkin seeds.
- 1 lg bunch kale, de-stemmed and roughly chopped
- 3 Ambrosia (or gala) apples, cored and cut into six pieces
- 3 T toasted pumpkin seeds
- 1 lg shallot, finely diced
- 1½ t canola oil, or 1 t canola and ½ t pumpkin seed oil
- ¼ c demerara sugar
- 1 t mustard seed
- salt and pepper
Vinaigrette
- ¾ c (approx 150 mL) neutral oil, such as canola or grapeseed
- ¼ c (approx 50 mL) cider vinegar
- 1 T honey
- 1 t seedless Dijon mustard
Pre-heat oven to 375°F. Coat apples in sugar and evenly distribute on a rimmed bake sheet. Bake apples for 25 to 30 minutes, tossing half way through. Keep in warming oven.
Place a medium skillet on medium heat. Add canola oil, mustard seed and shallots and cook for 1 minute. Add kale, toss and cook through for 1 to 2 minutes, then season to taste with vinaigrette, salt and pepper.
Transfer sautéed kale mixture to serving bowl. Spread roasted apples over and finish with pumpkin seeds. Serve warm. Serves 4 to 6.