Peach Kale Salad
Adapted from Chef David LeFevre
1 peach, grilled or broiled
1/2 bunch kale (pictured is a softer curly kale) dyno or purple kale works great too
Red onion sliced thin, to taste
Burrata, ricotta, or fresh mozzarella cheese cut into pieces
Fresh ground pepper to taste
Broil or grill your peach for 3 minutes or until nicely brown, not charred.
Sliver the kale and toss with dressing and red onion.
Add the cheese and peaches.
Fresh ground pepper to taste.
White Balsamic Vinaigrette
1/4 C Gourmet Blends White Balsamic Vinegar (found on line or local farmers market)
2-3 Tbl red onion or shallot, minced
1/2 tsp Celtic sea salt
1/3-1/2 C Organic cold pressed olive oil
Blend all ingredients with a whisk until incorporated.
Cheers to our inspiration, Chef David LeFevre!