Steven Gundry MD’s delicious kale salad tastes like fall – and is easy to make for vegans or meat-lovers alike. This filling salad features a deeply flavorful herb and caramelized shallot dressing, as well as optional pancetta and goat cheese to turn it into a complete meal. If you’re making this in the fall and winter, use fresh, green pear. In the summer, try this with peaches or plums. Or simply leave the fruit out if you’d prefer. Kale and green pear salad with warm pancetta — herb dressing: Ingredients (serves 2 as a meal, or 4 as an appetizer): ¼ cup pancetta (or olive oil, if vegetarian) 2 shallots, minced 1 clove garlic, minced Zest of 1 lemon 1 tsp black pepper 1 Tbsp minced rosemary 1 Tbsp minced thyme 1 Tbsp minced sage Juice of 2 lemons ¼ cup balsamic vinegar 4 cups shredded kale 1 crisp green pear, peeled and cut into matchsticks ½ cup toasted walnuts ¼ cup goat or blue cheese crumbles (optional)
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