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each salt and pepper
loosely packed shredded kale, stems removed
Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets 750 mL
hard-boiled eggs, peeled and sliced
crumbled blue cheese
Set skillet over medium heat. Cook prosciutto 2 to 3 min. until crisp. Pat pieces dry with paper towel. Cool completely; crumble into bite-size pieces. Set aside.
Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.
Per serving: 1/4 of the recipe