INGREDIENTS
6 cups
Arugula
1/2 cup
Blueberries
1
small clove Garlic
1/4
Red onion, medium
2 tsp
Shallot
1 tbsp
Honey
6 cups
Baby kale mix
1/2 tsp
Granulated sugar
3/4 tsp
Kosher salt
1/4 cup
Olive oil
14 tbsp
Red wine vinegar
1/2 cup
Pistachios, toasted
1/2 cup
Feta cheese
1/4 cup
Edible nasturtium flowers