- 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.
Tip: If you have leftover roasted turkey, grilled steak or pork chops, slice and arrange on top of salad.