This time of the year I love nothing more than having my lunch on the front porch, enjoying the cooler temperatures, and catching up with my magazines. I love a good salad for my midday meal and this salad does not disappoint. Apples, kale, and pecans are the star of this salad—but everything else in this salad depends on what I have in my refrigerator. The recipe may vary slightly each time but it is always fresh and full of flavor.

This dressing is a classic and can be made ahead, and stored in the refrigerator for future use. Store in glass jars and shake to blend. It’s that easy.

INGREDIENTS

Salad

2 bunches Tuscan kale, stemmed and thinly sliced

3/4 pound Brussels sprouts, trimmed and thinly sliced

2 ounces gouda cheese, grated

1 honey crisp apple cored, cut into matchstick-sized pieces

1/2 cup Spiced Pecans

Dressing

1/4 cup freshly squeezed lemon juice

2 tablespoon Dijon mustard

2 tablespoons shallot, finely chopped

1 garlic clove, finely grated

Kosher salt

Course ground pepper

1/2 cup olive oil

Directions:

1. Add lemon juice, Dijon mustard, shallot, garlic, olive oil, 1 teaspoon Kosher salt, and 1/2 teaspoon pepper to a quart glass jar. Shake vigorously until well blended. Taste and adjust seasonings, if needed.
2. Add kale and Brussels sprouts to large bowl, add 3/4 of the dressing, massage into kale and Brussels sprouts to soften. Allow to rest for 5 minutes.
3. Top greens with cheese, apples and Spiced Pecans. Toss and serve.

Yield: 8 servings

Serve with a good crusty, country-style bread