Kale Hazelnut Salad
Photographer: Erin Gleeson.
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
Ingredients
- 2 pears, thinly sliced
- ¾ cup hazelnuts, chopped
- 8 small handfuls of baby kale, mixed greens or arugula
- Seeds from 1 pomegranate
- 4 oz. shaved hard pecorino
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 2 teaspoons soy sauce or Braggs aminos
- 2 teaspoons toasted sesame oil
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