leftover chopped Honey Roasted Root Vegetables or roasted chopped fall vegetables such as butternut squash, Brussels sprouts, cauliflower and/or broccoli florets
750 mL
4
hard-boiled eggs, peeled and sliced
1/4 cup
crumbled blue cheese
60 mL
Method
Step 1
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.
Step 2
Whisk together oil, vinegar, honey, salt and pepper. Toss half this dressing with the kale.
Step 3
Arrange kale on serving platter; top with rows of roasted vegetables, hard-boiled eggs, blue cheese and crispy prosciutto. Drizzle remaining dressing over salad.
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