Kale Salad with Persimmons

I had never eaten persimmons before and discovered that they are rather delightful though a little strange because they are reminiscent of tomatoes in texture and appearance. This is a delicious flavor combination-- I will have to remember to use the crisp prosciutto in other recipes as well. Unlike most salads, this is quite good the next day as well (although if you plan to make enough for multiple days, only add hazelnuts and prosciutto to what you are using right away). Adapted from Epicurious.com

3 oz. prosciutto
1/3 cup hazelnuts, toasted and chopped
1/4 cup plus 2 T fresh lime juice
1 t Dijon mustard
1 T finely chopped shallot
1 t honey
1 small garlic clove, pressed
1 t salt
freshly ground pepper
3/4 cup EVOO
2 bunches of kale, stemmed and thinly sliced
2 Fuyu persimmons, halved and thinly sliced
goat cheese crumbles

Preheat oven to 350º. Lay out prosciutto in one layer on a rimmed baking sheet and bake until crisp, around 20 minutes or so. Let it completely cool and then crumble and set aside.

Whisk lime juice, mustard, shallot, honey, garlic, salt & pepper; slowly whisk in the olive oil.

In a large mixing bowl, combine kale with about 2/3 of the dressing- add more as needed. I like alot of dressing to mask the taste of the kale (LOL). Add the remaining ingredients on the top of the salad for a beautiful presentation and then toss right before serving.