Creamy Dijon Kale-Peach Salad with Walnuts, Goat Cheese & Bread Crumbs

Directions

1. Toast the walnuts in a hot skillet, stirring often, until they brown lightly. Transfer them to a small bowl and wipe out the skillet.
2. In the same skillet, add a little oil and warm it over medium heat. Add the bread crumbs and cook, stirring frequently, until they are golden and crisp. Move the crumbs to the walnuts and let cool together.
3. Whisk together the yogurt, Dijon, the remaining oil, honey, rice vinegar, salt, and pepper in a medium bowl until the dressing is smooth and well combined.
4. Rinse and dry the kale, then fold the leaves in half and remove the stems. Slice the leaves into thin ribbons and add them to the dressing.
5. Rinse the peaches, remove the pit, and cut the flesh into medium dice. Add the peaches to the kale and dressing.
6. Crumble the goat cheese over the salad and gently toss to combine everything.
7. Divide the salad among plates or bowls, then top with the walnut mixture and the crispy bread crumbs.
8. Serve and enjoy promptly with any remaining dressing on the side if desired.