Pear & Kale Salad with Jalapeno-Parsley Vinaigrette

This recipe makes about 2 cups of vinaigrette and can be kept in the refrigerator for a week. I use this vinaigrette as a sauce for fish, to dip pork, or to dress grains and various salads.



1 Jalapeno

2 Cloves garlic

1 ½ Lemons, zested & juiced

½ c Parsley (including stems)

½ t Dijon mustard

2 T Red wine vinegar

1 c Olive oil

 4 c Baby kale

1 Pear, thinly sliced

2 Stalks celery, thinly sliced

½ c Crumbled blue cheese


Combine jalapeno, garlic, zest, juice parsley, Dijon and vinegar in blender. Blitz until smooth. Stream in oil until completely emulsified. Season with salt.


Combine kale, pear and celery in large mixing bowl. Toss with ½ cup of vinaigrette. Plate and garnish with cheese.