Baby Kale Salad with Chorizo, Manchego and Crispy Leeks
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
1 small shallot minced
⅓ cup of olive oil (plus more for cooking leeks)
2 teaspoons of dijon mustard
3 tablespoons of champagne vinegar
1 leek thinly sliced
5 ounces of baby kale
1 Spanish chorizo sausage sliced
4 ounces of shaved manchego cheese
1 stick of butter (you may not use it all)
couple of handfuls of flour
salt
pepper
Instructions
In mason jar combine shallot, olive oil, mustard and vinegar. Shake until emulsified and set aside
Toss the flour with some salt and pepper
Start by melting a few tablespoons of butter and toss the leeks in them. If the leeks don't get fully covered melt more butter and toss over. Transfer leeks to flour and toss till coated.