Kale salad with figs and goat cheese and steak with Gorgonzola

Today lunch I made kale salad with dry figs and goat cheese. Some people like to use cranberry for this salad, I personally don't like cranberry because inevitably they are always sweetened to balance it's natural tartness. However if you don't have figs you can replace it with cranberry, raisin, or dry cherry.

You can also add an chopped apple or pear to the salad, i think it will taste good. This an easy salad that takes 10-20 minutes to prepare.

Kale salad

1) remove the hard steam of the kale and discard. Measure 4 cups tightly packed (8oz) Wash the kale carefully and dry. Add a small pinch of salt and massage the kale until it wilt a bit. The color will darken just a bit. Set aside

2) chop about 50 grams of figs (1/2 cup) toast 1/2 cult of walnut in oven at 350 or low heat on the stove. After it cool, chop it. Chop the apple. Thinly sliced a few radish if you have them. Add all ingredients to the kale.



3) make the dressing. Mix 3 tablespoon of olive oil, 1 tablespoon of apple cider vinegar or any kind of vinegar, 1 teaspoon of Dijon mustard, 1 &1/2 teaspoon of raw honey, black pepper

4) mix the dressing with the salad and add 2 oz of goat cheese. Serves 4-5

When serving 5 people, each serving has the following nutritional value: 242 calories, 16 g of carb, 19 g of fat, 6 g of protein 7 g of sugar.

Gorgonzola sauce for steak

1) sauté one shallot in a tablespoon of butter

2) add 1 cup of heavy cream and let it boil and reduce by 1/3 or even half. After the cream is reduced and 1/4 lb of Gorgonzola or blue cheese and let it melt. Serving size is 1 tablespoon. If you have leftover keep it covered in the refrigerator and when you need for your veggies like broccoli or steak take out the amount you need and heat it in the microwave for 30 sec at 80% power. It is delicious.