Photo by Francoise Villeneuve
Recipe by Victoria Cannizzo

Serves 4

For the Balsamic Vinaigrette:
¼ cup balsamic vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 generous teaspoon honey
½ cup olive oil
Salt
Freshly ground black pepper

For the Salad:
1 head young kale
1 teaspoon salt
Juice of 1 lemon
1 cup balsamic and honey roasted beets
2 white nectarines, pitted and sliced
½ cup toasted walnuts
1 cup goat cheese, crumbled

For the Balsamic Vinaigrette:
Put the vinegar, garlic, mustard and honey in a medium mixing bowl and whisky thoroughly. Then pour in the olive oil in a slow and steady stream, whisking continuously. Season to taste with the salt and pepper.

For the Salad:
Wash the kale thoroughly in cold water and spin dry. Remove the stems and thickest part of the ribs. Roughly chop the kale and put it in a large mixing bowl. Season the kale with salt and the juice of the lemon. Toss the kale for a minute or two, then let sit for 5 minutes so that the acid and salt break down the kale and make it tender.

Add the beets and nectarines to the bowl with the kale and toss together. Serve the salad in a bowl, then scatter the goat cheese and walnuts over the top. Drizzle with the whole salad with the balsamic vinaigrette. Serve as an appetizer, or as a side with herb-roasted fish or chicken for a colorful and healthy meal.