Raw Kale Salad With Gouda, Pear, And Walnuts

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1/2 cup walnuts, coarsely chopped

1 tablespoon sherry vinegar

1 tablespoon extra-virgin olive oil

Coarse salt and ground pepper

1 bunch Russian kale (about 1 1/4 pounds), tough stems removed and leaves torn into bite-size pieces

2 1/2 ounces goat's milk gouda, cut into 1/2-by-1/4-inch pieces

6 chives, cut into 1-inch lengths

1 Anjou pear, halved, cored, and very thinly sliced crosswise

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