INGREDIENTS
2 bunches
kale
1/2 tsp
salt
2
ears corn
1 cup
blueberries
1 cup
cherry tomatoes
4 ozs
chevre
1/4 cup
almonds
1/2 cup
blueberries
1/4 cup
balsamic vinegar
1 Tablespoon
honey
2 tsp
dijon mustard
1 serving
salt and pepper
6 Tablespoons
extra virgin olive oil