Kale, Charred Corn and Feta Salad

By vealam

Ingredients

• Vinaigrette:
• 8 cups curly Kale, torn into bite sized pieces
• 2 ears grilled corn on the cob
• 2 ounces Feta cheese crumbled
• 1 cup cherry tomatoes, sliced in half
• 1 shallot minced
• 1 tablespoon Dijon mustard
• 2 teaspoons honey (or agave)
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• Kosher salt and black pepper

Preparation

Step 1

Slice the corn off of the cob, reserving the kernels and discarding the cob.
In a large bowl combine the kale, charred corn and cherry tomatoes.
In a small bowl, combine the shallot, mustard, oil and vinegar. Whisk together and season to taste with salt and pepper.
Toss the salad with the dressing until it is well combined. Sprinkle the feta over the top and add a few cracks of fresh black pepper.