Peach-Pecan Kale Salad With Hot-Honey Vinaigrette

Ingredients

• ½ cup pecans
• 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced
• 8 Tbsp. extra-virgin olive oil, divided
• 3 large ripe peaches, thinly sliced, divided
• 2 Tbsp. fresh lemon juice
• 3 Tbsp. Champagne vinegar
• 2 tsp. hot honey
• 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
• ½ tsp. freshly ground pepper, plus more
• 4 oz. Gouda, coarsely chopped
• ½ cup torn mint leaves
• Flaky sea salt

Steps

1. Preheat oven to 350°. Toast ½ cup pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6–8 minutes. Let cool; coarsely chop.
2. Toss 2 large bunches Tuscan kale, ribs and stems removed, leaves thinly sliced, with 2 Tbsp. extra-virgin olive oil in a large bowl to coat. Massage leaves until starting to soften, about 3 minutes. Let sit at room temperature at least 15 minutes and up to 2 hours.
3. Toss 1½ large ripe peaches, thinly sliced, with 2 Tbsp. fresh lemon juice in a small bowl to coat. Set aside.
4. Blend 3 Tbsp. Champagne vinegar, 2 tsp. hot honey, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. freshly ground pepper, remaining 1½ large ripe peaches, thinly sliced, and remaining 6 Tbsp. extra-virgin olive oil in a blender until smooth and emulsified.
5. Pour dressing over kale. Add pecans, 4 oz. Gouda, coarsely chopped, ½ cup torn mint leaves, and reserved peaches; toss to combine. Sprinkle with flaky sea salt and season with more pepper.