Cherry Summer Kale Salad With Balsamic Vinaigrette

Portions:6
Total time 15 minutes
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Ingredients

  • 6 cups kale leaves massaged
  • 6 strips bacon diced
  • 1 cup cherries halved (seeds removed)
  • ½ cup blueberries
  • ½ cup crumbled feta cheese
  • ½ cup diced granny smith apple
  • ¼ cup pecan pieces

BALSAMIC VINAIGRETTE:

  • 1 tablespoon dijon mustard
  • ½ tablespoon honey
  • ½ teaspoon dy basil
  • ¼ cup balsamic vinegar
  • ⅓ cup olive oil
  • salt & pepper to season

Instructions

  • Massage torn kale leaves with a bit of sea salt.
  • Heat a medium saute pan to medium high heat, add bacon and cook fro 5 until crispy.
  • Remove and place on a paper towel to let grease drain.
  • In a small bowl add dijon mustard, honey, basil, balsamic vinegar, olive oil, salt, and pepper.
  • Whisk to emulsify (so the oil and vinegar are no longer separated).
  • In a large bowl add kale, bacon, cherries, blueberries, feta cheese, apples, and pecan pieces.
  • Serve dressing on the side or toss in at the last minute.
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Course Salad