This is a great fall salad and makes use of some Southern staples. The dressing was inspired by AnnaShortcakes’ Cider Sorghum Vinaigrette. While we haven’t tasted it, we suspect her version is superior for two reasons: It calls for Bourbon (sorry Anna, we only had the good stuff) and it makes a lot more. This salad will serve two, but you should have leftover pecans. Those who don’t have sorghum are missing out. Use honey or brown sugar on the pecans and substitute your favorite vinaigrette if you must.
Kale and Pear Salad with Sorghum-Spiced Pecans
- 2-3 cups fresh kale, chopped
- 1 pear, cut in wedges
- 1-2 ounces crumbled blue cheese
- sorghum-spiced pecans
- sorghum vinaigrette
Toss kale with vinaigrette. Divide between two plates. Divide pear slices and cheese between the two plates. Sprinkle each with desired amount of pecans.
- 2 cups pecan halves
- 4 tbsp butter
- 1/4 cup sorghum
- 1/2 tsp ground cardamom
Line a baking sheet with parchment paper. Melt butter in a two-quart saucepan over medium heat. Stir in sorghum and spice. Add pecans and stir to coat. Stir constantly while the sauce thickens, once almost all the liquid evaporates, about five-eight minutes. Once the nuts are coated and the mix is thick, pour the nuts onto the prepared baking sheet. Spread out into one layer. Allow to cool.
- 1/4 cup extra virgin olive oil
- 2 tbsp cider vinegar
- 1 tbsp sorghum
- 1 tbsp sherry
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- black pepper to taste
Whisk all the ingredients together in a small bowl. Toss over greens.