I especially love when a particular season or state of mind is told through salad topping choices. A salad's dependence on produce is primary, and the colors of fall produce are particularly wonderful on a salad like this one! An almost-shaved apple, fresh figs and chewy yet decadent pistachios stud the layers of this salad. Tossed in a simple vinaigrette, the rustic textures of autumn take center stage.
Makes 4 servings
1 box baby kale
6 figs, sliced
1 apple, thinly sliced
1/4 cup pistachios
Juice of 1 lemon
1 teaspoon grain mustard
1/4 cup olive oil
1 teaspoon honey
Kosher salt + fresh pepper
1. In a small bowl, mix lemon, mustard and honey with salt and pepper. Whisk while slowly adding olive oil.
2. In a large serving bowl, toss baby kale in dressing. Sprinkle with pistachios, apple slices and figs. Add extra salt and pepper. Serve.
