COLLARD SALAD WITH WALNUTS, PECORINO AND MUSTARD VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 10m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Whisk the vinegar, mustard and honey together in a large bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing.
- Add the collards, hazelnuts and cheese to the bowl. Using clean hands, work the dressing into the leaves, massaging them for almost 1 minute. The acid will break down the leaves a bit and tenderize them. Season the salad with salt and pepper.
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