Kale Salad With Pears, Persimmons, And Honey-Spiced Nuts

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Aida Mollenkamp
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 cup shelled, roasted and salted peanuts or cashews

1 tbsp honey

3/4 tsp sweet paprika

Pinch of salt or dash of Worcestershire sauce

1 bunch kale (about 8 ounces)

1 1/2 tbsp red wine vinegar

1/2 tsp kosher salt

1 tbsp olive or grapeseed oil

1 tsp honey

3/4 tsp Dijon mustard

1 medium ripe Fuyu persimmon

1 medium ripe Anjou pear

1 medium shallot

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