edible communities

Pea Shoot, Kale and Pear Salad with Verjus Maple Dressing

By / Photography By Margoux Gibbons | November 30, 2016

Ingredients

  • 2 tablespoons verjus
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon cherry honey mustard
  • 1 cup red Russian kale
  • 1 cup pea shoot leaves
  • 1 cup pear
  • 1/4 cup red onion
  • 1/4 cup pumpkin seeds
  • flake finishing salt

Instructions

In a glass jar stir together verjus, olive oil, maple syrup and cherry honey mustard and season with sea salt and pepper to taste.

Wash and dry produce. Remove stems and thinly slice 1 cup red Russian kale; add kale to a glass bowl. Remove 1 cup pea shoot leaves from stems and add to the bowl. Slice pear into matchsticks and add to the bowl. Thinly slice 1 red onion and add to the bowl.

Stir dressing into salad with 1/4 cup pumpkin seeds and let the salad rest for 10 minutes before serving with a sprinkle of flake finishing salt.

Ingredients

  • 2 tablespoons verjus
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon cherry honey mustard
  • 1 cup red Russian kale
  • 1 cup pea shoot leaves
  • 1 cup pear
  • 1/4 cup red onion
  • 1/4 cup pumpkin seeds
  • flake finishing salt
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