Abundant Fall Kale Salad
Whisk together lemon juice, olive oil, garlic, sea salt, pepper, and red pepper flakes. Pour over kale in serving bowl and toss well. Set aside for 5 minutes to let the kale soften a bit.
Next, add persimmons, walnuts and Asiago cheese. Toss lightly and serve.
In Your Glass
As with any dish we love, Doug and I enjoy trying a variety of wines. Two recent favorites, working beautifully with the combination of flavors, have been a good Pinot Gris from the French region of Alsace or a glass of Shafer’s Red Shoulder Ranch Chardonnay. The pristine acidity in wines like this create a compelling combination with the flavors in this dish.