SERVING

for 4 persons

NUTRITIONAL VALUE (per portion)

365,3 kcal

18,5g protein

20,6g fat

25,5g CH

 

INGREDIENTS 

250g kale leaves

200g prosciutto

20g pine nuts

2 fresh, ripe nectarines

2 tablespoons extra virgin olive oil

sea ​​salt

 

BALSAMIC DRESSING

3 dcl dark balsamic vinegar

 

PREPARATION 

  1. Pour balsamic vinegar into a small pot and heat right to the point before it starts to boil. Then reduce the temperature and slowly evaporate the vinegar to one third (about one hour). The vinegar must not boil during this time.
  1. Wash the kale, cut and remove the stem of each leaf and tear it into a larger mixing bowl (if you don’t have such a large bowl, use two). Put a tablespoon of olive oil in each bowl and add salt. Mix well with your hands and leave for 30 minutes for the kale to soften.
  1. Cut the prosciutto widthwise into strips, wash the nectarines, deseed them and divide them into 8 parts. Heat a ribbed pan to medium heat. When the pan is hot, place pieces of nectarines in it and bake them for a few minutes on one side only.
  1. When two-thirds of the vinegar has evaporated, set it aside, pour it into a cup and allow it to cool. Divide first the kale, then the prosciutto evenly into four deeper plates. Sprinkle with pine nuts and finally place on top the chilled nectarine pieces. Pour on each salad a tablespoon of dressing or divide it into cups and serve alongside it with the salads.

 

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