Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 cup Blueberry, fresh
  • 1 cup Cherry tomatoes
  • 2 bunches Kale
  • 2 ears Sweet corn

• Condiments

  • 1/4 cup Balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Almonds

• Dairy

  • 4 oz Chevre

Found on iowagirleats.com

Description

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
• 4oz chevre
• 1/4 cup sliced almonds
• 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

Directions

• 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, and then wash and spin dry. Add to a large bowl then sprinkle with salt and massage with fingers for two minutes, or until kale is dark green and tender. May want to do 2 batches. Divide kale between plates then top with corn, blueberries, tomatoes, chevre, almonds, and Blueberry-Balsamic Vinaigrette, and then serve.