This salad was sampled at MCWFM on November 21. It was suggested by David Kozlowski of Pinehold Gardens.
amounts are approximate
20 spears of Russian red kale, stemmed and torn into small pieces
1 really large red beet, roasted and diced (1/4”)
2 large Empire (Cortland) apples, unpeeled, cored and diced (1/4”)
½ small red onion, diced, soaked in cold water for 30 minutes, then drained
¾ cup walnuts, toasted and chopped
4 ounces fresh, soft goat cheese (chevre), crumbled on top of assembled, dressed salad
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