Ingredients
- 2 bunches kale
- 1/2 teaspoon Salt
- 2 ears sweet corn shucked and kernels cut from cob
- 1 cup fresh blueberries
- 1 cup cherry tomatoes halved
- 4 oz Goat Cheese
- 1/4 cup sliced almonds
- For the Blueberry-Balsamic Vinaigrette:
- 1/2 cup fresh blueberries
- 1/4 cup balsamic vinegar
- 1 Tablespoon honey
- 2 teaspoons Dijon Mustard
- salt and pepper
- 6 Tablespoons extra virgin olive oil
Servings:
Instructions
- For the Blueberry-Balsamic Vinaigrette: add all ingredients except extra virgin olive oil to a food processor or blender then pulse to roughly chop blueberries. Turn processor on then slowly stream in oil.
- Tear kale leaves from stems, cut or tear into bite sized pieces. Add to a large bowl then massage with fingers for two minutes, or until kale is dark green and tender.
- Combine kale with corn, blueberries, tomatoes, goat cheese, almonds, and Blueberry-Balsamic Vinaigrette, and then serve.
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