Kale nectarine salad

Indulge in a delightful blend of fresh kale and juicy nectarines in this vibrant and refreshing salad. The perfect harmony of flavors awaits!

Ingredients:

• 1 tablespoon Olive oil
• 1 teaspoon Balsamic vinegar
• 1 teaspoon Maple syrup
• ¼ teaspoons Salt
• Pepper, to taste
• 1 Small bunch of kale
• 1/4 cup Walnuts
• 3 Nectarines
• 1/4 of a red onion
• few tablespoons White vinegar
• ¼ cups parmesan or pecorino romano cheese, grated fres
• 1/4 cup Bread crumbs, preferably homemade

Instructions:

1. Combine the olive oil, vinegar, maple syrup, salt, pepper, and spices in a large salad bowl. Whisk the mixture thoroughly using a fork.
2. Use a chef's knife to slice the kale into thin strips. Add them to the bowl with the prepared dressing. Massage the dressing into the kale using your hands (consider wearing gloves) until the kale is well coated and begins to soften and wilt slightly. This process usually takes 2-3 minutes. Ensure not to rush through this step.
3. Allow the kale to sit. While waiting, preheat the oven to 350°F and toast the walnuts for approximately 7 minutes, or until they become fragrant. Once cooled, roughly chop the walnuts and sprinkle them over the kale.
4. In the meantime, thinly slice the nectarines and arrange them on top of the kale.
5. Slice the onion thinly and place the slices in a bowl or cup. Cover the onion slices with enough vinegar to submerge them completely (this helps reduce the sharpness of the onion). After about ten minutes, drain the vinegar and place the onions on top of the kale.
6. Finally, add the cheese and breadcrumbs to the bowl and mix everything well. Serve immediately. Any leftovers can be stored in the refrigerator for up to two days.

Summary:

• Calories: 838 kcal
• Fat: 47 g
• Protein: 28 g
• Carbs: 88 g
• Potassium: 1716 mg
• Magnesium: 171 mg