Name: Kale Salad With Persimmons, Feta, and Crisp Prosciutto
Cook time: 40 minutes
Total time: 40 minutes
Yield: 8–10 servings
Ingredients: 3 ounces thinly sliced prosciutto; 1/3 cup pecans (1 1/2 ounces); 1/4 cup fresh lime juice (from about 2 limes); 1 tablespoon Dijon mustard; 1 tablespoon finely chopped shallot; 1 teaspoon honey; 1 small garlic clove, finely grated; Kosher salt; Freshly ground black pepper; 1/2 cup extra-virgin olive oil; 1 1/2 pounds Tuscan kale (about 2 large bunches), stemmed, leaves thinly sliced; 2 Fuyu persimmons, peeled, halved lengthwise, thinly sliced; 3 ounces firm, creamy feta cheese, such as Bulgarian, crumbled (about 3/4 cup); 1 cup loosely packed mint leaves, thinly sliced, plus more for serving

Kale Salad with Persimmons Feta and Crisp Prosciutto

Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

Recipe notes

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