This salad can be made ahead as it only gets tastier the longer it sits — just combine the kale with the vinegar and salt, let sit (refrigerated) up to 24 hours and toss with remaining ingredients just before serving. Also, you’ll end up with more honey-spiced nuts than you need, so save the rest for a snack or a quick happy hour nibble.
about 8 ounces
For the nuts: Heat the oven to 350°F and arrange a rack in the middle. Combine the nuts with 1 tablespoon (3 teaspoons) of the honey and paprika and a pinch of salt or Worcestershire sauce and mix until well coated. Spread on a rimmed baking sheet and roast, stirring every 5 minutes, until golden brown and aromatic, about 10 to 15 minutes total. Set aside to cool completely. (Can be made up to 4 days ahead of time and stored at room temperature.)
For the salad: Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large nonreactive bowl (you should have about 6 cups).
Add vinegar and salt to kale and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt (it will darken in color). Add oil, remaining 2 teaspoons honey, and mustard, toss to coat and set aside while you prepare the rest, at least 10 minutes.
Meanwhile, quarter the persimmon, discard the stem, and cut persimmon into paper thin slices. Halve and core the pear and cut into thin slices. Trim the shallot, halve it lengthwise, and cut into thin slices. Add fruit and shallots to salad, as well as some freshly ground black pepper, and toss gently to mix. Taste salad and add more salt or vinegar, as desired. Divide salad among plates, sprinkle each with 1 to 2 tbsp of nuts and serve.
Photo by Aida Mollenkamp // Food Styling by Lillian Kang