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
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
- 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.