Green Pear and Kale Salad with Sage Vinaigrette

Serves 2

FOR THE DRESSING:

• ¼ cup extra-virgin olive oil
• 1 tablespoon minced fresh sage
• 1 clove minced fresh garlic
• ¼ cup balsamic vinegar
• Juice of 1 lemon
• 1 teaspoon Dijon mustard

FOR THE SALAD:

• 4 cups shredded kale
• ½ teaspoon sea salt
• ½ batch dressing*
• 2 crisp green pears, cut into matchsticks
• 1 bulb fennel, finely chopped
• 1 cup diced roasted sweet potato
• ¼ cup toasted pecans
• ¼ cup shredded Parmesan cheese (optional)

MAKE THE DRESSING: In a small saucepan, heat the olive oil, sage, and garlic over medium heat, stirring occasionally, until the mixture is very fragrant.

When the garlic is brown and the sage is crispy, remove from heat and let cool to room temperature.

Transfer to a jar. Add the balsamic vinegar, lemon juice, and Dijon mustard, and shake vigorously to combine. Set aside.

MAKE THE SALAD: In a large bowl, toss together the kale, sea salt, and dressing. Massage with your fingers until the kale is tender and bright green.

Add the pears, fennel, and sweet potato, and toss to combine with the dressing.

Serve topped with pecans and Parmesan cheese.

*The remaining dressing will keep in the fridge for up to a week.