This Warm Kale and Cucumber Salad recipe features tastes straight from the farmer's market, with tasty and healthy locally grown produce like cucumbers and kale.

• Two bundles of Fresh Kale

• 1 large Cucumber

• ¼ cup Shallot Puree

• ¼ cup White wine 

• 4 Tbsp. Butter

• Salt and pepper – to taste 

De-stem kale and chop into bite-size pieces. Dice cucumber about ¼-inch. Heat sauté pan to medium heat. Melt butter and add shallot puree. Turn heat up, and add chopped kale. Add wine, splash by splash, and toss. Add cold cucumber at last with salt and pepper, and plate. (The objective is not to cook the cucumber.)

Top with Watermelon Vinaigrette, and serve with Seared Carolina Pompano (Flounder).

Recipe courtesy of Café on the Square, a downtown Asheville restaurant featuring large picture windows to watch the hustle and bustle of Pack Square while enjoying choice cut meats, pasta and vegetarian dishes. 

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