Fruity green cabbage salad

Name: Fruity green cabbage salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Kale; 1 1/2 l Vegetable broth (instant); 50 g Pine nuts; 200 g cherry tomatoes; 1 can(s) (425 ml) Mango fruit (in slices); 1 Shallot; 2 TEASPOONS medium hot mustard; 3-4 Tbsp liquid honey; 175 ml White wine vinegar; 4 TABLESPOONS Olive oil; 150 g Blue cheese (e.g. Roquefort)

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Kale
1 1/2 l Vegetable broth (instant)
50 g Pine nuts
200 g cherry tomatoes
1 can(s) (425 ml) Mango fruit (in slices)
1 Shallot
2 TEASPOONS medium hot mustard
3-4 Tbsp liquid honey
175 ml White wine vinegar
4 TABLESPOONS Olive oil
150 g Blue cheese (e.g. Roquefort)

Directions

1
Thoroughly clean the kale, cut out the hard stalk and chop the kale into small pieces. Then wash thoroughly and drain in a sieve. Bring the stock to the boil in a large pot. Add kale, bring to the boil and cook over medium heat for 12-15 minutes. In the meantime, roast the pine nuts in a pan without fat, turning them golden yellow.
2
Remove from the pan and let it cool down. Wash, clean, drain and halve the cherry tomatoes. Pour kale into a sieve, drain well. Meanwhile, pour the mango into a sieve, drain and collect the juice. Cut the mango into slices. Peel and finely dice the shallot. For the vinaigrette, whip mustard, honey and vinegar with the whisk of the hand mixer. Stir in 4 tablespoons mango juice and shallot. Also whisk the oil with the whisk of the hand mixer. Crumble the cheese.
3
For the vinaigrette, whip mustard, honey and vinegar with the whisk of the hand mixer. Stir in 4 tablespoons mango juice and shallot. Also whisk the oil with the whisk of the hand mixer. Crumble the cheese. Carefully mix kale, cherry tomatoes and mango. Pour vinaigrette over it and mix. Arrange on a plate and serve sprinkled with pine nuts and cheese