Kale Salad with Persimmons Feta and Crisp Prosciutto
Ingredients
- 3 ounces thinly sliced prosciutto
- 1/3 cup pecans (1 1/2 ounces)
- 1/4 cup fresh lime juice (from about 2 limes)
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped shallot
- 1 teaspoon honey
- 1 small garlic clove, finely grated
- Kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced
- 2 Fuyu persimmons, peeled, halved lengthwise, thinly sliced
- 3 ounces firm, creamy feta cheese, such as Bulgarian, crumbled (about 3/4 cup)
- 1 cup loosely packed mint leaves, thinly sliced, plus more for serving
Instructions
Kale Salad with Persimmons, Feta, and Crisp Prosciutto serves 10 original recipe by Epicurious.
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