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Pear, Gouda, and Kale Salad with Walnuts and Sherry Vinaigrette
Ingredients
  • 1 teaspoon Dijon mustard
  • 3 tablespoons sherry wine vinegar
  • ¼ cup extra-virgin olive oil
  • ¼ cup canola oil
  • Kosher salt and freshly ground black pepper
  • ½ cup walnuts, toasted and coarsely chopped
  • 1 bunch baby Russian kale
  • 2½ ounces Gouda cheese, cut into ¼-inch pieces
  • 1 Anjou pear, halved and cored, sliced crosswise
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