Harvest Cobb Salad

Ingredients

4

slices prosciutto

3 tbsp

olive oil

45 mL

2 tbsp

balsamic vinegar

30 mL

1 tsp

honey

5 mL

1/4 tsp

each salt and pepper

1 mL

6 cups

loosely packed shredded kale, stems removed

1.5 L

3 cups

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