Ingredients

• 4 Cups Kale
• 2 Tablespoons Pomegranate Seeds
• 2 Tablespoons Goat Cheese
• 4 oz. Diced Prosciutto
• 1/4 Cup Sliced Grapes
• 1 Thinly Sliced and Chopped Red Apple
• 1 Tablespoon Honey
• 1 Tablespoon Dijon Mustard
• 1/4 Cup Olive Oil
• 1/4 Cup Champagne Vinegar
• 1 Cup Water
• 1/4 Teaspoon Salt

Instructions

1. Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
2. Place the diced prosciutto on the baking sheet and bake for 5-7 minutes, or until crispy. Remove from the heat and allow to cool.
3. Use a mandoline slicer to thinly cut the apple and then use a knife to slice into straws. In a small bowl, mix together the water and salt and soak the apples for 3-4 minutes. Strain and rinse. This will keep the apples from browning.
4. Slice the grapes into coins and toss with the kale and apples.
5. Crumble goat cheese over the salad and sprinkle with pomegranate seeds and prosciutto.
6. Whisk together the honey, Dijon mustard, olive oil and champagne vinegar and serve on the side.

Notes

RECIPE BROUGHT TO YOU BY GLITTER AND BUBBLES

Glitter&Bubbles | www.glitterandbubbles.com