Photo courtesy of the California Table Grape Commission

From: Chef Stephen Lyle, Henry’s, New York City. Yield: 4 servings.

On the appetizer menu at lunch and dinner ($10), the Shredded Kale Salad features red grapes, toasted almonds, Parmesan cheese and garlic. It’s dressed with a maple vinaigrette.

Vinaigrette:
1 clove garlic
1 tsp. kosher salt
1⁄3 cup lemon juice
1 tsp. maple syrup
½ tsp. ground white pepper
½ cup extra virgin olive oil

Salad:
¾ cup grated Parmesan
4 cups packed, shredded kale
1 cup sliced endive
¼ cup homemade breadcrumbs
24 seedless grapes, halved
½ cup sliced almonds, toasted

With a chef’s knife, chop garlic and salt together to form a paste. Transfer to large bowl and whisk in lemon juice, maple syrup, pepper and olive oil. Set aside. Reserve 2 Tbsp. Parmesan. In a large bowl, toss together the kale, endive, breadcrumbs, remaining Parmesan, grapes and the vinaigrette. Season with additional salt and lemon, if needed. Plate salad and sprinkle with remaining Parmesan and almonds.