INGREDIENTS
8 oz
Bacon, cooked and crumbled
1 tbsp
Chives
1 cup
Corn, frozen
2 tbsp
Flat-leaf parsley, fresh
4 oz
Green cabbage
1
Heirloom tomato
3 cups
Salad greens
2 tbsp
Honey
2 tbsp
Mustard, coarse ground
2 cups
Quinoa, cooked
1/4 tsp
Black pepper, freshly cracked
1/2 tsp
Kosher salt
1
Kosher salt and freshly cracked black pepper
1/2 cup
Olive oil, extra-virgin
1/4 cup
Red wine vinegar