Grilled Peaches and Mozzarella in a Kale Salad with Pecans

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Ingredients: kale peaches mozzarella pecans blueberries Dressing: Dijon mustard honey salt black pepper lemon juice olive oil

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Wash the kale. Cut off the stems and tear them into small pieces.

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Place kale into a bowl and add half of the dressing. Massage the cabbage to coat it with dressing and soften.

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Slice the peaches and coat with 1 tsp olive oil. Grill on high heat for 2 min, then turn and grill for 1 more minute.

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To assemble the salad, spread the kale on a serving plate. Top with grilled peaches and the rest of the ingredients and drizzle with the other half of the dressing.

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