INGREDIENTS
2
bunches kale
1/2 tsp
salt
2
ears sweet corn, shucked and kernels cut from cob
1 cup
fresh blueberries
1 cup
cherry tomatoes, halved
4 oz
chevre
1/4 cup
sliced almonds
1/2 cup
fresh blueberries
1/4 cup
balsamic vinegar
1 tbsp
honey
2 tsp
Dijon Mustard
salt and pepper
6 tbsp
extra virgin olive oil