Recipe From: Mariel Borgman, MSU
3 tbsp. extra virgin olive oil
3 tbsp. cider vinegar
1 tbsp. honey
2 tsp. Dijon mustard
1/4 tsp. black pepper
1/4 tsp. kosher salt
2 1/2 cups kale
1 1/2 cups cooked quinoa
3/4 cup fresh sweet cherries (pitted and halved)
2/3 cup fresh flat-leaf parsley (chopped)
1/3 cup shallots or small onions(thinly sliced)
2 ounces goat cheese (crumbled, about 1/2 cup)
Combine first olive oil, cider vinegar, honey, Dijon mustard, pepper, and salt in a medium bowl.
Place kale in a medium bowl and toss with 1 1/2 teaspoons of the oil mixture.
In another bowl stir together quinoa, cherries, parsley, and shallots into the remaining oil mixture.
Top kale mixture with quinoa mixture and cheese.
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