Kale Salad with Glazed Onions & Cheddar
1 medium bunch curly kale, tough ribs and stems removed and discarded, leaves very thinly sliced
2 T. OLIVE MILL Lemon Olive Oil
8 oz. frozen pearl onions, thawed
Water
2 t. Worcestershire sauce
1 t. sugar
1 T. OLIVE MILL Apple Cider Vinegar
1/3 c. dried tart cherries
¼ cup pine nuts
2 oz. extra-sharp white cheddar cheese, shredded
In a large bowl, toss kale with lemon oil and salt and pepper. Set aside. In a 12” skillet, combine pearl onions, 1 T. water, Worcestershire sauce and sugar. Cook on medium 8-10 minutes stirring occasionally. Add vinegar to skillet. Increase heat to high. Cook 3-4 minutes until onions are brown, stirring frequently. Add 1 T. water, cook 1 minute longer swirling pan constantly. Transfer onions to bowl with kale. To kale, add cherries and pine nuts; toss vigorously to combine. Add cheddar; toss. Transfer to serving platter.
