Summer Kale Salad with Blueberry-Balsamic Vinaigrette
  1. 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.
  2. 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.
  3. Combine kale with corn, blueberries, tomatoes, goat cheese, almonds, and Blueberry-Balsamic Vinaigrette, and then serve.