Kale Salad with Glazed Onions & Cheddar

1 medium bunch curly kale, tough ribs and stems removed and discarded, leaves very thinly sliced
2 T. OLIVE MILL Lemon Olive Oil
8 oz. frozen pearl onions, thawed
2 t. Worcestershire sauce
1 t. sugar
1 T. OLIVE MILL Apple Cider Vinegar
1/3 c. dried tart cherries
¼ cup pine nuts
2 oz. extra-sharp white cheddar cheese, shredded

In a large bowl, toss kale with lemon oil and salt and pepper.  Set aside.  In a 12” skillet, combine pearl onions, 1 T. water, Worcestershire sauce and sugar.  Cook on medium 8-10 minutes stirring occasionally.  Add vinegar to skillet.  Increase heat to high.  Cook 3-4 minutes until onions are brown, stirring frequently.  Add 1 T. water, cook 1 minute longer swirling pan constantly.  Transfer onions to bowl with kale.  To kale, add cherries and pine nuts; toss vigorously to combine.  Add cheddar; toss.  Transfer to serving platter.

Lemon Extra Virgin Olive Oil

This top-selling oil from California is made by crushing lemons with olives to extract this delicious flavored extra virgin olive oil.

Maximize Red Apple Balsamic Vinegar

This red apple balsamic vinegar has an enticing aroma and a delicate, crisp apple flavor.