Warm Chidori Kale Salad with Goat Cheese

FraichePantry.com
Serves 2
Ingredients

• 4 soft boiled eggs
• 4 tbs of olive oil
• 4 cloves of garlic thinly sliced
• 1 bag of fresh Chidori kale leaves trimmed
• 4 oz mild goat cheese
• salt and pepper
• Dijon mustard vinaigrette

Vinaigrette
Ingredients

• clove of garlic crushed
• tbs red wine vinegar
• /2 tsp Dijon mustard
• /4 cup olive oil
• /2 tsp kosher salt
• /4 tsp freshly ground pepper​

Preparation

1. In a medium size sauce pan, bring water to boil. Add the eggs, cover and remove from heat. Let stand for 6 to 7 minutes, then drain.
2. Hold the eggs under running cold water and gently peel them. Let sit at room temperature.
3. In a non-stick pan, heat the olive oil on medium heat. Add, the garlic, kale, some salt and pepper and cook for 3 to 5 minutes just until the kale is wilted.
4. Divide the kale between two plates.
5. Top each with two halved boiled eggs and chunks of goat cheese.

Serve with toasted country bread and a drizzle of Dijon mustard vinaigrette.
Vinaigrette
Preparation

1. In a small bowl, whisk together the vinegar, mustard, garlic, salt and pepper.
2. Slowly add the olive oil and whisk until emulsified.
3. Taste and adjust seasoning.

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