Name: Creamy Dijon Kale-Peach Salad with Walnuts, Goat Cheese & Bread Crumbs
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1 ½ (113 g) logs goat cheese; 3 bunches kale; 6 peaches; 1 cup plain Greek yogurt; 1 ½ cups walnuts; black pepper; Dijon mustard; extra virgin olive oil; honey; panko bread crumbs; rice vinegar; salt

Creamy Dijon Kale-Peach Salad with Walnuts, Goat Cheese & Bread CrumbsCreamy Dijon Kale-Peach Salad with Walnuts, Goat Cheese & Bread Crumbs — a 30-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (113 g) logs goat cheese

3 bunches kale

6 peaches

1 cup plain Greek yogurt

1 ½ cups walnuts

black pepper

Dijon mustard

extra virgin olive oil

honey

panko bread crumbs

rice vinegar

salt

Instructions

Preheat a large skillet over medium heat.

While the skillet heats up, roughly chop walnuts.

Once the skillet is hot, add walnuts and cook, stirring frequently, until lightly browned, 2-3 minutes. Transfer to a small bowl. (Reserve skillet for the next step.)

Return skillet to medium heat, add oil, and swirl to coat the bottom. Add bread crumbs and cook, stirring frequently, until golden and crispy, 3-5 minutes. Transfer to the bowl with the walnuts and set aside to cool.

Meanwhile, place yogurt, Dijon, oil, water, honey, vinegar, salt, and pepper in a large bowl. Whisk to combine the dressing.

Wash, dry, and fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl with the dressing. Using your hands, massage kale with the dressing until wilted, 2-3 minutes.

Wash, dry, and quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pit. Medium dice the flesh and add to the bowl with the kale.

Crumble goat cheese into the bowl and gently toss to combine the salad.

To serve, divide the salad between plates or bowls; top with walnuts and crispy bread crumbs. Enjoy!

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