INGREDIENTS
Goat Cheese Vinaigrette
1 clove
garlic, minced
2 oz
goat cheese
3 tbsp
white wine vinegar
2 tbsp
olive oil
kosher salt
1 tbsp
fresh chives
4 cups
raw curly kale (1 bunch)
4
beets, boiled to fork tender and peeled
1/4 cup
toasted pistachios
4
pieces bacon, cooked cripsy