Ingredients

The following ingredients have 4 Servings
  • 1 head of kale, stems removed
  • 2 tbsp olive oil, for brushing kale
  • 1 shallot, sliced thinly
  • 2 medium peaches, sliced
  • 1/4 cup toasted hazelnuts*
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard

Instruction

  • Combine all vinaigrette ingredients and set aside.
  • Heat up your grill or grill pan to medium heat. Spray with non-stick spray.
  • Spread out kale pieces and brush lightly with olive oil on both sides.
  • Place kale directly on the grill and cook for 1 1/2-2 minutes on one side before flipping and cooking for 1 minute on the other. Kale should wilt and char slightly. Watch closely to ensure it doesn’t burn.
  • Repeat until all kale has been grilled.
  • Top whole kale pieces with peaches, shallot slices and hazelnuts.
  • Drizzle with desired dressing**
  • Serve with forks and knives to cut kale into bite-size pieces as eating.