Lacinato kale is also known as Tuscan kale. In this salad it works better than the curly kale.

Ingredients:

1. ¼ cup walnut oil
2. 2 tablespoons sherry vinegar
3. ¼ teaspoon salt
4. ¼ teaspoon pepper
5. A bunch of lacinato kale
6. 1 large persimmon
7. 1/3 cup walnuts
8. 1/3 cup grated pecorino Romano

Directions:

1. Combine the oil, vinegar, salt & pepper and set aside.
2. Cut out the rib in each kale leaf.
3. Make a stack of the leaves and cut them into ¼” ribbons.
4. Cut the persimmon into very thin slices.
5. Chop the walnuts into pieces, and toast lightly in a small skillet over medium low heat.
6. Combine the kale, persimmon, walnuts, and pecorino in a salad bowl.
7. Toss with the reserved oil and vinegar dressing.
8. Adjust seasoning. (It might need more salt & pepper)