Kat Can Cook

0 First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.
2 Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t).
3 Place the chopped kale in a large serving bowl.
4 Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds.  
6 Add the peaches and half of the Parmesan and toss to coat again.
5 Pile the salad high on a serving platter, or plate each serving high on plates.  Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve.
7 Enjoy!