Wilted Greens with Parmesan, Hazelnuts, and Raisins
Salad can be delicious when it's served served warm, and these Wilted Greens with Parmesan, Hazelnuts, and Raisins are a perfect example!
- ¼ cup raisins
- hot water
- 2 Tablespoons red wine vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 2 cups arugula or mizuna
- 2 cups kale, stemmed and chopped
- 1 medium beet, thinly sliced or grated
- ½ cup shredded Parmesan cheese
- ¼ cup hazelnuts, toasted and chopped
- 1 teaspoon Balsamic vinegar
Move oven rack to the top middle position and turn on broiler to high.
Pour hot water over raisins in a small bowl. Soak for at least 15 minutes, up to several hours until they are plump. Drain, and discard leftover water.
Whisk together vinegar, salt and pepper in a large bowl. Continue whisking while adding olive oil in a slow, steady stream. Add arugula, kale and shredded beets and toss to coat.
Transfer dressed greens to a medium skillet, lightly packing them in if needed. Sprinkle Parmesan evenly over the top of the greens and place under the broiler until cheese is melted and beginning to brown and greens are wilted, about 5 minutes.
Top the wilted greens with the soaked raisins and chopped hazelnuts. Drizzle with Balsamic vinegar. Serve immediately.