Baby Kale Salad with Citrus Honey Vinaigrette October 22 2014
- 3 cups baby kale
- ¼ cup Stilton cheese, crumbled
- ¼ cup dried apricots, chopped
- ¼ cup Extra Virgin Olive Oil
- 3 T. fresh lemon juice
- 3 T. Citrus Infused San Diego Honey Company Honey
- 1/2 t. sea salt
- fresh ground black pepper
- Whisk together all vinaigrette ingredients.
- Toss with all salad ingredients
Serve immediately and enjoy! This is the perfect accompaniment to grilled salmon and wild rice.