Strawberry Kale and Broccoli Rabe Salad

SERVING SIZE: 8oz
SERVINGS PER RECIPE: 4

INGREDIENTS

• 5 Stalks Kale, rib off and julienne the leaves
• 1 bunch Broccoli Rabe, trim just the tips off
• ½ pound Strawberries, thinly sliced
• 3 ounces Pea Tendrils

Strawberry Vinaigrette:

• Strawberry liquid (1/2 pound of strawberries and a ¼ cup of sugar, mix in a bowl and let it sit covered overnight in a warm area)
• 1/8 cup Balsamic Ginger Vinegar
• 1/8 cup Extra Virgin olive Oil
• 6-7 leaves Rosemary, fresh and minced

DIRECTIONS

1. Bring a pot of water to a boil and blanch the broccoli rabe tops until they are tender but still crunchy. Shock in an ice
   bath.
2. Sauté the kale on medium heat with a tablespoon of olive oil until the kale is wilted. Add a ½ teaspoon of salt into
   the kale.
3. Add the pea tendrils, wilted kale, and blanched broccoli rabe in a salad bowl.
4. Whisk all vinaigrette ingredients together in bowl until emulsified.
5. Toss the dressing and greens together and add your sliced strawberries.

*Garnish: shaved Aged Asiago Cheese