2 bunches (or about 8 cups) of fresh collards
1 small-medium purple onion, diced or julienned
1/2 cup high quality aged white cheddar cheese, shredded
1 medium, crispy pink lady apple, diced into small chunks
1/2 cup pecans, chopped
Curry Vinaigrette
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tsp curry powder
2 tsp Grey Poupon “Harvest Course Ground” mustard
1 tbsp jelly/ jam of choice, marmalade, or honey
Salad
On a cutting board, stack the collard leaves one on top of the other and roll the pile into a “collard burrito” to make it easier to chop. Chop collards into pieces. Place collards in a salad bowl. For best texture, massage the greens with your hands for 1-2 minutes. Add remaining ingredients. Pour desired amount of dressing over salad. Mix everything together.
Curry Vinaigrette
Combine all ingredients in a jar and shake to combine. Alternatively, whisk together in a bowl. Store in an airtight container for up two weeks in the fridge.
