Harvest Brie and Cheddar Apple Kale Salad

Ingredients

• raw pecans50 g
• pumpkin seeds65 g
• salted butter42 g
• maple syrup30 ml
• ground chipotle chilli0.5 tsp
• ground cinnamon — ½ tsp1.3 g
• prosciutto — thinly sliced85 g
• kale — shredded150 g
• apples — thinly sliced400 g
• pomegranate arils175 g
• Brie — cubed170 g
• cheddar cheese — grated85 g
• shallot — chopped1 ea
• fresh sage leaves8 ea
• extra virgin olive oil80 ml
• apple cider vinegar60 ml
• honey — 2 tsp14 g
• fresh thyme leaves2 g

Method

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On the baking sheet, toss together the pecans, pumpkin seeds, maple syrup, 1 tablespoon (14 g) of the butter, the chipotle and 1/4 teaspoon cinnamon. Arrange in a single layer and lay the prosciutto around the seeds and nuts. Bake for 10 minutes, until the seeds and nuts are toasted and the prosciutto is crisp. Watch closely. Sprinkle with sea salt.
3. Meanwhile, in a salad bowl, combine the kale, apples and pomegranate arils.
4. To make the vinaigrette, cook the remaining 2 tablespoons (28 g) butter, the shallot and sage leaves in a skillet over medium heat until the butter is browned and the sage is crisp, about 5 minutes. Remove from the heat. Add the olive oil, apple cider vinegar, honey, thyme, remaining 1/4 teaspoon cinnamon, salt, pepper and chilli flakes. Taste and adjust as needed.
5. Pour the vinaigrette over the salad, tossing to combine. Top with the toasted nuts and seeds, prosciutto, grated cheddar and Brie. Enjoy!