Kale Saladkale salad rio briati

Ingredients:

White Balsamic Vinegrette

  • 1/2 cup olive oil
  • 1/4 cup white balsamic vinegar
  • 1 tablespoon dijon mustard
  • 1 garlic clove, minced
  • 1 tablespoon minced shallots
  • 1 teaspon salt
  • 1/4 teaspon pepper

Salad

  • 8 cups, chopped Kale
  • 1/4 cup roasted red peppers, sliced
  • 3 celery stocks, chinese cut
  • 1/4 cup grated Rio Briati Parmesan cheese

 

Method:

Combine vinegar, mustard, garlic, shallots, salt & pepper. Slow whisk in olive oil until emulsified. 

Mix kale, roasted red pepper and celery. 

Gently toss salad with vinegar. Top with parmesan cheese. 

Serve immediately.