Prosciutto & Brie Harvest Salad

Step by Step Instructions

1. 1

   Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside. In a small bowl, whip the egg white with a fork until it starts to foam. Add the sweetener, cayenne pepper and ground cinnamon. Toss the pecans and walnuts in the egg mixture to lightly coat the nuts. Spread the nuts in one layer onto the baking sheet. Bake for 10 minutes. Remove from the oven and let cool at room temperature.

   For this step

   • 1 egg white
   • 1 teaspoon sugar-free sweetener
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon ground cinnamon
   • 1/2 cup pecans
   • 1/2 cup walnuts
2. 2

   To a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, sugar-free maple syrup, salt, and pepper with a whisk or emulsion blender. If needed, season with more salt and pepper.

   For this step

   • 1/3 cup olive oil
   • 1/4 cup apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1 teaspoon sugar-free maple syrup
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
3. 3

   Place the shredded kale in a large serving bowl and lightly toss with half of the vinaigrette. Top with the prosciutto, sliced apple (or pear), Brie, and spiced nuts. Serve with the remaining vinaigrette.

   For this step

   • 5 cups kale, shredded & stems removed
   • 4 slices prosciutto, finely julienned
   • 1/2 honeycrip apple or pear, sliced thin
   • 6 oz Brie, cubed