Charred Kale and Plum Salad

Meanwhile, trim and discard the kale stems. Halve, pit, and thinly slice the plums into ½-inch wedges. Halve, peel, and mince the shallot.

Make the vinaigrette: in a medium bowl, whisk together the shallot, 1 tablespoon balsamic vinegar, 1 teaspoon honey, and 1 ½ tablespoons olive oil. Season with salt and pepper. Toss the plums in the vinaigrette and set aside.

Candy the walnuts: heat a small pan over medium heat. Add the walnuts and cook, tossing 1-2 minutes, until fragrant. Add the remaining honey and 1 teaspoon water to the pan and stir to combine thoroughly. Cook, tossing, 1-2 more minutes, until a tacky glaze forms on the walnuts. Set aside and season with salt and pepper.

Drizzle the kale with ½ tablespoon olive oil and season with salt and pepper on both sides. Set on a baking sheet and place under the broiler for 2-3 minutes, turning once, until charred on the edges. Keep an eye on the kale so it doesn’t burn!