Bridging the gap between late summer and fall with a warm salad that incorporates the last of the summer’s bounty of ripe tomatoes and hearty, substantial kale, mushrooms, and walnuts. It's a recipe inspired by a Kale Quinoa salad I saw on the Tasting Table years ago that called for reducing balsamic vinegar into a thick syrup and then drizzling over the kale leaves and other components. I fell in love with that idea and have been using it here ever since. I had the last of my late summer cherry tomatoes for this salad but if tomatoes are not in season when you make this, leave them out. It will taste perfectly delicious without them. Or add in a few slices of a sweet, ripe pear instead. <br />

Share: