Kale and Pecorino Salad with Black Cherry Balsamic


  • 1 bunch Tuscan kale
  • ½ clove garlic
  • ¼ teaspoon kosher salt
  • 3 Tablespoons Bella Oliva Single Varietal EVOO
  • ¼ cup freshly squeezed lemon juice
  • 1/8 teaspoon red pepper flakes
  • ¼ cup Bella Oliva Black Cherry Balsamic Vinegar
  • ½ cup dried black cherries
  • 3 Tablespoons pine nuts


Trim the bottom few inches off the Kale stems and discard. Slice the Kale into ¾ inch ribbons. You should have 4-5 cups. Place in large salad bowl.

Soak dried black cherries in the Black Cherry Balsamic Vinegar.

Using a mortar and pestle (or a knife), pound or mince the garlic and salt into a paste. Add to a small bowl with EVOO, lemon juice, Black Cherry Balsamic reserved from soaking the dried cherries, pinch of salt, pepper flakes and black pepper. Whisk to combine. Pour the dressing over the kale and toss well. The dressing will be thick and needs lots of tossing to coat the leaves of kale.

Toss in the cheese, cherries and pine nuts. Let the salad sit for 5 minutes. Sprinkle with additional cheese and a drizzle of Extra Virgin Olive Oil.

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