About the Dish

6 ounces Shallot
8 ounces Kale
1/2 teaspoon PeachDish Salt
2 packets Grey Poupon Dijon Mustard
1 tablespoon Sherry Vinegar
1 teaspoon Honey
1 medium Baguette
2 pats Butter
4 ounces Thomasville Tomme cheese
1 large Apple
1 ounce Pecans
Per Serving
Calories 676
Total Fat 39 g
Saturated Fat 5 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 12 g
Cholesterol 10 mg
Sodium 941 mg
Total Carbohydrates 60 g
Dietary Fiber 11 g
Sugar 21 g
Protein 25 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Heat oven to 375° F. Prepare your mise en place: Peel and dice shallots. Remove stems from kale and cut into 1/2-inch pieces; cut or tear leaves into bite-size pieces keeping them separate. Peel, quarter and core apple. Cut apple into 1/4-inch-thick slices, place in a bowl and cover with water to prevent apples from oxidizing. Cut baguette at an angle into 1/2-inch slices. Trim rind from tomme and slice into thin triangles.
In a medium mixing bowl, combine shallots, kale stems, 1/4 teaspoon PeachDish Salt, and 2 teaspoons olive oil. Mix thoroughly to combine, then spread in a single layer on a large cookie tray or baking pan. (Reserve mixing bowl.) Roast shallot mixture in oven until lightly browned and tender, about 15 minutes.
While shallots are cooking make the vinaigrette: Using the same mixing bowl, combine mustard, sherry vinegar and honey; whisk to combine. While whisking, slowly drizzle in 2 teaspoons olive oil.
Place bread on another cookie sheet or baking pan. Spread lightly with butter. Top each piece with cheese. When shallots are done, remove shallot pan, and replace with bread pan. Bake until bread is lightly browned and cheese is melted, 6-8 minutes.
When toasts are nearly done, to the dressing bowl add kale leaves, apple and 1/4 teaspoon PeachDish Salt. Add roasted shallots and kale stems, and mix thoroughly to combine. Taste and adjust seasoning as desired with PeachDish Salt.
Divide the salad between 2 plates, and sprinkle with pecan pieces. Serve toasts on the side, and enjoy!