Fall Harvest Salad


For the Salad:
Kale Blend Greens
Rosemary Chicken
Dried Cranberries
Bleu Cheese
Toasted Almonds
Pomegranate Balsamic Vinaigrette

For the Vinaigrette:
1/2 cup Vinegar (any Vinegar except White Distilled)
1 1/2 cup Oil (any Oil)
1 Tsp. Dijon Mustard
1/4 Shallot, minced
1 clove Garlic, minced (Optional)
2 sprig Thyme, or any herb
Salt & Pepper


For the Salad:
Add all ingredients together in a appropriate size bowl

For the Vinaigrette:
In an appropriately sized bowl add the Vinegar, Dijon, Shallot, Garlic, and Herb.
Add the Oil very slowly in a steady stream whisking vigorously to create emulsion. Add Salt and Pepper to taste. Serve over salad.

Recipe by:

Chef Paul Smith