I was wandering in Carroll Gardens after a marathon of a meeting last week, when I stopped in Avlee for a quick lunch. Their Stafele salad was so simple and tasty that decided to recreate it at home. I’m not always a fan of fruit in salad (I blame the warm tangerines that we ate on salads during holidays growing up, sorry family!!), but the grapes add a nice sweetness to the savory gouda and crunch of the walnuts. In theory you could try this fruit-cheese-nuts combo a million different ways and really impress your friends… In fact, I did just that last week!

It’s so hot that I can’t imagine turning on the oven, so it might be salad every meal until September.

Ingredients

– 4 cups Baby Kale
– 1 cup Red Seedless Grapes, halved
– 1/8 Cup Toasted Walnuts
– 3 ounces Aged Gouda, chopped up
– 3 Tbsp Extra Virgin Olive Oil
– 1-2 Tbsp Fresh Lemon Juice
– 1 Tsp Dijon Mustard
– Salt & Pepper

Directions

In a bowl, whisk together lemon juice, olive oil and mustard until combined. Drizzle dressing over baby kale in a bowl, tossing until the leaves are well coated. Season with salt & pepper. Add in grapes, cheese and nuts and combine with kale. Plate and seaons again with salt & pepper to taste.

Ingredients

– 1 Ripe Yellow Peach
– 1 Small Ball of Burrata Cheese
– Fresh Bibb Lettuce
– 1 Ear of Sweet Corn, husk removed
– 1 Handful of Fresh Basil
– 1/8 of Fresh Baguette, sliced thin
– 1/4 cup Roasted Cashews (unsalted)
– 1-2 Tbsp Balsamic Reduction
– Extra Virgin Olive Oil
– Salt & Pepper to Taste

Directions

Brush corn with canola oil and grill on a stovetop or charcoal grill on each side until slightly charred. Allow to cool and then slice off kernels into a bowl. Cut peach in half and remove pit of peach. Cut into large wedges (they don’t have to be perfect). Brush the sides of the peach with canola oil and grill on all sides until tender. Remove from heat and set aside. Brush sliced baguette with olive oil and sprinkle with salt. Toast in the oven until lightly browned and crunchy. To assemble salad, layer lettuce leaves and drizzle with olive oil. Add pieces of basil and chard corn. Tear Burrata and place around leaves. Layer with grilled peaches and add cashews and “croutons”. Drizzle with more olive oil and the balsamic reduction. Season to taste with salt and pepper.