Charred Kale and Plum Salad

🥘 Ingredients

• balsamic vinegar (divided)
  2 tbsp
• black pepper
• honey (divided)
  2 tbsp
• kale
  12 oz
• olive oil (divided)
  2 tbsp
• plum
  2 unit
• ricotta cheese (dollop 1/3 cup per plate)
  8 oz
• salt
• shallot
  1 unit
• veggie stock concentrate
  1 unit
• walnuts
  1 oz
• wild rice
  ½ cup

🍳 Cookware

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

1. 1

   Preheat the broiler to high or oven to 500 degrees. In a small pot , bring 1½ cups water and veggie stock concentrate to a boil. Once boiling, add wild rice , cover, and reduce to a simmer. Cook until tender, 35-40 minutes, ⏱️ 40 minutes .

   veggie stock concentrate: 1 unit, wild rice: ½ cup
2. 

   2

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

   kale: 12 oz, plum: 2 unit, shallot: 1 unit
3. 

   3

   Make the vinaigrette: in a medium bowl , whisk together the shallot, balsamic vinegar , honey , and olive oil , using 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1½ tablespoons olive oil. Season with salt and black pepper . Toss the plums in the vinaigrette and set aside.

   balsamic vinegar: 2 tbsp (divided), honey: 2 tbsp (divided), olive oil: 2 tbsp (divided), salt, black pepper
4. 

   4

   Candy the walnuts: heat a small pan over medium heat. Add walnuts and cook, tossing, until fragrant, ⏱️ 2 minutes . Add the remaining honey and 1 teaspoon water to the pan and stir to combine thoroughly. Cook, tossing, until a tacky glaze forms on the walnuts, ⏱️ 2 minutes . Set aside and season with salt and pepper.

   walnuts: 1 oz
5. 

   5

   Drizzle the kale with ½ tablespoon olive oil and season with salt and pepper on both sides. Set on a baking sheet and place under the broiler for 2-3 minutes, turning once, until charred on the edges, ⏱️ 3 minutes . Keep an eye on the kale so it doesn't burn!
6. 6

   ricotta cheese onto each plate and spread into a large circle. Season with salt and pepper. Top the ricotta with the wild rice, charred kale, plums, and walnuts. Drizzle with the vinaigrette and enjoy!

   ricotta cheese: 8 oz (dollop 1/3 cup per plate)