Newsletter Signup

Sign up for our newsletter and get the lastest news.

Join our mailing list!

Home > RECIPES > Appetizers > Kale and Pecorino Salad with Black Cherry Balsamic
Kale and Pecorino Salad with Black Cherry Balsamic

Kale is one of those product that if tough can be unpleasant, using Black Cherry Balsamic adds rich sweetness while softening the kale for a delicious and nutritious salad.


  • 1 bunch kale
  • 1/2 clove garlic
  • 1/4 t Sicilian Sea Salt
  • 3 T Extra Virgin Olive Oil such as Maine-ly Drizzle Frantoio/Leccino
  • 1/4 c freshly squeezed lemon juice
  • 1/8 t red pepper flakes
  • 1/2 c Maine-ly Drizzle Black Cherry Balsamic
  • 1/2 c dried black cherries
  • fresh ground pepper
  • 1/4 c grated pecorino cheese, plus more to garnish
  • 3 T pine nuts


  • 1. Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4-inch ribbons. (Making 4 to 5 cups). Place the kale in a large bowl.
  • 2. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 t of salt into a paste. Transfer garlic to a small bowl. Add olive oil, lemon juice, Black Cherry Balsamic reserved from soaking the dried cherries, pinch of salt, pepper flakes, and black pepper. Whisk to combine.
  • 3. Pour dressing over the kale and toss well. Toss in the cheese, dried cherries and pine nuts. Let the salad sit for 5 minutes, then add additional cheese and a drizzle of olive oil.