CSA Share Week 9

June 30
New Potatoes
Carrots
Red Russian Kale
Spring Onions
Beets,(Touchtone & Dark Red Detroit)
Cilantro

Blackberry and Toasted Walnut Kale Salad
with Goat Cheese
by An Edible Mosaic

Ingredients

• 1 teaspoon raw, local honey

• 2 teaspoons organic, raw unfiltered apple cider vinegar

• 1 tablespoon extra-virgin olive oil

• 1 pinch salt and black pepper

• ¼ of a small to medium-sized white onion, thinly sliced

• 3 cups chopped kale

• ½ cup fresh blackberries

• 2 tablespoons toasted walnuts

• 4 tablespoons crumbled goat cheese or feta

Instructions

1. Whisk together the honey, vinegar, oil, salt, and black pepper in a medium bowl.

2. Toss in the onion and kale and let it sit for 10 minutes (see Note for how to make this salad ahead).

3. Transfer the kale mixture to a serving bowl and top with the berries, walnuts, and cheese; serve immediately.