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
How Honey is Made
To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.
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
