Kale Salad with Pecorino and Truffle Vinaigrette A friend gave me the cookbook by Ali Larter, Kitchen Revelry: A Year of Festive Menus from My Home to Yours. I made the dish for a September dinner party in Topanga. This is a healthy side dish that can lend balance to a rich meal. Serves 6 Ingredients: Vinaigrette: • 1/4 cup extra-virgin olive oil • 1 tablespoon truffle oil • 1 tablespoon fresh lemon juice, or more to taste • 1/4 teaspoon truffle salt • 1/4 teaspoon freshly ground black pepper Salad: • 6 cups thinly-sliced, fresh kale, center ribs removed • 6 tablespoons finely-grated Pecorino cheese • 6 tablespoons dried cranberries • 1/2 cup toasted pumpkin seeds Directions: 1. Vinaigrette: Whisk all the ingredients in a small bowl to blend. 2. Salad: Toss the kale with the vinaigrette in a large bowl. Sprinkle the cheese, cranberries and pumpkin seeds over the kale and serve. Pics from our dinner party in Topanga….