Ingredients
- 2 cups fresh strawberries (from 1 quart), hulled
- 3 tablespoons white balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon salt
- ¼ teaspoon coarsely ground black pepper, plus more for garnish
- ¼ cup extra-virgin olive oil
- 1 pound lacinato kale, stemmed and chopped (about 8 cups)
- ½ cup thinly sliced red onion
- 1 (4-ounce) ball burrata cheese, torn into ½-inch pieces
- ¼ cup toasted chopped walnuts
Directions
-
Chop about 3 strawberries to equal ⅓ cup. Quarter the remaining strawberries and set aside. Process the chopped strawberries, 3 tablespoons vinegar, 1 tablespoon honey, ½ teaspoon salt and ¼ teaspoon pepper in a mini food processor until smooth, about 30 seconds. Add ¼ cup oil and pulse until combined, about 5 pulses.
- Place chopped kale and ½ cup onion in a large bowl; drizzle with the dressing. Using clean hands, massage the mixture until the kale is well coated and slightly tender, about 2 minutes. Add the reserved quartered strawberries; toss to combine. Transfer to a large serving dish. Top with burrata pieces and sprinkle with ¼ cup walnuts. Garnish with additional pepper, if desired.
SOURCE: eatingwell.com
