2 bunches kale, ribs removed
3 pieces stone fruit, sliced
4 oz oyster mushrooms, sliced
1 tablespoon minced shallot
1 teaspoon Dijon mustard
4 tablespoons red wine vinegar
1/4 cup olive oil
1/2 teaspoon freshly ground black pepper
Heat a grill over medium heat.
Heat a small cast iron skillet over high heat. Add 1 tablespoon olive oil and heat until it begins to ripple in the pan.
Add the mushrooms and cook for 4-5 minutes, stirring occasionally, or until browned and crispy. Season with sea salt and set aside.
Place the kale directly onto the grill and cook on only one side for 2-3 minutes or until it begins to lightly char. Place on a cutting board and cut into 1/2” ribbons. Place in a large bowl.
In a small bowl, place the shallot, mustard, vinegar, oil and black pepper. Whisk until well combined.
In the bowl with kale add the mushrooms and stone fruit. Pour in the vinaigrette and toss to coat. Season with salt, to taste.