Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette

Best of Summer Kale Salad with Blueberry-Balsamic Vinaigrette

by Iowa Girl Eats Serves 4

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 chèvre
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
Instructions:
For the vinaigrette, add all the ingredients except the olive oil to a food processor or blender then pulse to roughly chop the blueberries. Turn processor on then slowly stream in oil.

Tear kale leaves from stem, tear into bite sized pieces, then wash and spin dry. ( the recipe calls for green kale which she recommends sprinkling with salt and massaging until the kale is tender). I am going to use Tuscan Kale, which is tender to begin with.

Divide kale among four plates and top with corn blueberries, tomatoes, chèvre, almonds, and vinaigrette. Serve.