Kale and Fall Fruit Salad with Cider Poppy Seed Dressing

Recipe by The View From the Great Island

Kale and Fall Fruit Salad with Cider Poppy Seed Dressing ~ with pear, cranberries, figs, pomegranate, and grapes, all tossed in a creamy cider vinaigrette.

Ingredients

• 4 handfuls of baby kale (about 4 cups)
• 4 figs (quartered)
• 1 ripe pear, cored and cut in thin slices (squeeze the cut pear with lemon juice to prevent browning)
• 1 cup grapes (halved)
• ¼ cup dried cranberries
• ¼ cup pomegranate seeds
• ½ cup red currants (optional)
• ¼ cup crumbled blue cheese
• ¼ cup Camembert or Brie, in small wedges or chunks
• ¼ cup rough chopped toasted hazelnuts
• cider poppy seed dressing
• ¼ cup extra virgin olive oil
• ¼ cup cider vinegar
• ¼ cup cider
• 1 tsp mustard
• 1 tsp honey
• 1 tbsp Poppy seeds
• pinch salt
• black pepper to taste

Method

1. Place the kale in a wide shallow salad bowl.
2. Arrange the fruit, cheese, and nuts over the top.
3. Put all the dressing ingredients in a mason jar or similar sized wide mouth jar and use an immersion blender to blend to a creamy consistency.
4. Drizzle the dressing on the salad just before serving.

View the recipe instructions at The View From the Great Island