Charred Kale and Plum Salad

🥘 Ingredients

• balsamic vinegar
  1 tbsp
• honey
• kale
  1 bunch
• olive oil
• plum
  4 pieces
• ricotta cheese
• shallot
  1 piece
• veggie stock concentrate
  1 tbsp
• walnuts
  2 oz
• wild rice
  ¾ cup

🍳 Cookware

• small pot
• medium bowl
• small pan
• baking sheet

1. 1

   Preheat broiler to high or oven to 500°F. In a small pot , bring 1½%cup water and veggie stock concentrate to a boil. Once boiling, add wild rice , cover, and reduce to a simmer ⏱️ 35 minutes , until tender.

   veggie stock concentrate: 1 tbsp, wild rice: ¾ cup
2. 

   2

   Meanwhile, trim and discard stems from kale . Halve, pit, and thinly slice plum into ½-inch wedges. Halve, peel, and mince shallot .

   kale: 1 bunch, plum: 4 pieces, shallot: 1 piece
3. 

   3

   Make the vinaigrette: in a medium bowl , whisk together shallot, balsamic vinegar , 1%tsp honey , and 1½%tbsp olive oil . Season with salt and pepper. Toss plums in vinaigrette and set aside.

   balsamic vinegar: 1 tbsp, honey, olive oil
4. 

   4

   Candy the walnuts: heat a small pan over medium heat. Add walnuts and cook, tossing ⏱️ 1 minutes , until fragrant. Add remaining honey and 1%tsp water to pan, stirring to combine thoroughly. Cook, tossing, ⏱️ 1 minutes more, until a tacky glaze forms on walnuts. Set aside and season with salt and pepper.

   walnuts: 2 oz
5. 

   5

   Drizzle kale with ½%tbsp olive oil and season with salt and pepper on both sides. Set on a baking sheet and place under broiler ⏱️ 2 minutes , turning once, until charred on edges. Keep an eye on kale so it doesn't burn.
6. 6

   Dollop ⅓%cup ricotta cheese on each plate and spread into a large circle. Season with salt and pepper. Top ricotta with wild rice, charred kale, plums, and walnuts. Drizzle with remaining vinaigrette and enjoy.

   ricotta cheese