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Black Kale and Pecorino Toscano Salad with Toasted Walnuts and Dried Apricots

From The Cheesemonger's Seasons: Recipes for Enjoying Cheeses with Ripe Fruits and Vegetables (Cheesemonger's Kitchen)
Cookbook
Author(s): Chester Hastings, Joseph De Leo, Chester Hastings, Joseph De Leo, Clifford A. Wright
Page 152
Course: Salads
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