Ingredients

Salad

  • 2 oz black kale
  • 1 oz brûlée goat cheese
  • 1 oz pickled grapes
  • 0.5 oz pistachio crumble 
  • 1 oz burnt maple vinaigrette  

Pickled Grapes

  • 2 cups rice wine vinegar
  • 1 tbsp fennel seed
  • 1 tbsp coriander seed
  • 1 tbsp black mustard seed
  • 2 bay leaves
  • Pinch of white peppercorn
  • Salt and sugar to taste

Burnt Maple Vinaigrette

  • 3 cups maple syrup
  • 3/4 cup cider vinegar
  • 3/4 cup soy sauce 
  • 3/4 cup Kozlik's Triple Crunch Mustard
  • 1.5 cups canola oil

Method

Remove stems from the black kale and cut into a chiffonade.

To make the brûlée goat cheese, begin by preheating the oven to 350°F. Crumble the goat cheese onto a baking tray lined with parchment paper. Bake for 10 minutes or until the cheese starts browning. Let cool and then crumble again.

To make the pickled grapes, combine the rice wine vinegar with 2 cups of water in a sauce pan. Add the fennel seed, coriander seed, black mustard seed, bay leaves, and a pinch of white peppercorn as well as salt and sugar to taste. Bring everything to a boil, remove from heat and let steep for 20 minutes. Strain the liquid and pour it over the grapes. Let cool, then refrigerate.

To make the pistachio crumble, preheat the oven to 350°F and roast the shelled pistachios for 10 minutes. Let cool, then put the pistachios into a Ziploc bag and crumble with a rolling pin. 

To make the burnt maple vinaigrette, pour the maple syrup into a deep sauce pan and warm until reduced by half. Combine all the other ingredients in a stainless steel mixing bowl. Slowly and carefully whisk the combined ingredients into the reduced maple syrup.

Assemble all the ingredients together in a large bowl and serve.

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