Raw Kale Salad with Gouda, Pear & Walnuts

Body & Soul Magazine

1/2 cup walnuts, coarsely chopped
1 TBS sherry vinegar
1 TBS extra-virgin olive oil
Coarse salt and ground pepper
1 bunch kale, tough stems removed and leaves torn into bite-size pieces
2 1/2 ounces goat’s milk gouda, cut into 1/2 by 1/4-inch pieces
6 chives cut into 1-inch lengths
1 pear, halved, cored, and very thinly sliced crosswise.
Directions: Preheat oven to 350. Place walnuts on a rimmed baking sheet and bake until golden brown, tossing once during baking, 8-10 minutes.
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add in kale, cheese, chives, walnuts and pear. Toss to combine.

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