Ingredients
The following ingredients have 5 Servings
- 10 oz kale
- 4 small peaches, (ripe and firm)
- 1 tsp olive oil
- ⅓ cup buffalo mozzarella, (ripped into bite-sized pieces)
- ¼ cup pecans, (toasted)
- ¼ cup blueberries
- 1 tsp Dijon mustard, (whole grain)
- 1 Tbsp honey
- ¼ tsp salt
- ¼ tsp black pepper
- ⅓ lemon, (juiced)
- 3 Tbsp olive oil
Instruction
- Put all ingredients for the dressing into a small bowl or a jar and whisk until combined. (Dijon mustard, honey, salt, black pepper, lemon, and olive oil.)
- Wash the kale. Cut off the stems and tear them into small pieces.
- Place kale into a bowl and add half of the dressing. Massage the cabbage to coat it with dressing and soften.
- Slice the peaches and coat with 1 tsp olive oil.
- Grill on high heat for 2 min, then turn and grill for 1 more minute.
- To assemble the salad, spread the kale on a serving plate. Top with grilled peaches and the rest of the ingredients and drizzle with the other half of the dressing.
