Ingredients
4 cups thinly sliced fresh kale1/4 cup slivered almonds1/4 cup dried currants2 tablespoons grated Asiago cheese1 tablespoon balsamic vinegar1 tablespoon olive oil1 tablespoon honey mustard1-1/2 teaspoons honey3/4 teaspoon coarsely ground pepper1/2 teaspoon sea salt
Preparation
Place kale, almonds and currants in a large bowl. In a small bowl, whisk remaining ingredients until blended. Drizzle over salad; toss to coat.
