INGREDIENTS
1 cup
Basil, fresh
6 oz
Curly kale
16 oz
Heirloom tomatoes
1/2
Red onion, small slices thin
1 tbsp
Dijon mustard
1/2 cup
Kalamata olives, pitted
1 tsp
Maple syrup
2 cups
Orzo pasta
1
Sea salt and black pepper
1/3 cup
Olive oil, extra virgin
1/4 cup
Red wine vinegar