Ingredients
Greens:
4 cups packed tender kale leaves, torn into bite-size pieces
4 cups packed baby romaine leaves
Vinaigrette:
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 clove garlic, minced
2 tablespoons GOLDEN BLOSSOM HONEY
1/3 cup olive oil
2 tablespoons fresh tarragon, chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Toss greens in a large bowl.
Combine all vinaigrette ingredients except olive oil and tarragon in a small saucepan. Warm over a low heat. Whisk in olive oil and heat; do not boil. Remove from heat, stir in tarragon and pour warm dressing over greens and toss.
Serves: 4
Combine all vinaigrette ingredients except olive oil and tarragon in a small saucepan. Warm over a low heat. Whisk in olive oil and heat; do not boil. Remove from heat, stir in tarragon and pour warm dressing over greens and toss.
Serves: 4
