– courtesy Yolanda's Spuntino Casa, Oakville
Kale & Soppresata Salad
1 cup chopped red kale
1 cup chopped green kale
1 tbsp wild honey
1 tbsp aged balsamic vinegar
1 radish, thinly shaved
1 tbsp grated Parmesan
2 slices chopped soppresata salami
Fried bread, torn
Salt to taste
COMBINE honey and balsamic vinegar.
DRESS kale and toss.
SEASON to taste with salt.
PILE dressed greens on a plate and garnish with salami, Parmesan, fried bread and radish.