A light and refreshing combination of massaged, tender kale with fresh berries, peaches, pecans, and goat cheese, all tossed with a delicious homemade blueberry balsamic vinaigrette.
Place the 1/2 cup of blueberries into a saucepan with the water and place it over medium high heat.
Stir, crushing lightly with a spoon, until bubbly and the juices have released. About 5 minutes.
Add to a blender with Dijon, Balsamic, and salt. Puree.
Add the olive oil and pulse until just combined. Taste and add salt as needed. Chill until ready to serve.
Assemble the Salad
Wash and dry the kale, then remove the stems. Chop into 2" pieces and place in a large bowl.
Drizzle the kale with 1 teaspoon of olive oil and 1/4 teaspoon of salt. Massage them into the kale for 2-3 minutes or until the kale has darkened slightly in color and is less stiff. Set aside.
Slice the strawberries and peach.
Add a 2 tablespoons of dressing to the kale and toss to coat.
Add the blueberries, strawberries, peach slices, and pecans to the top of the kale. Break goat cheese across the top.
Top with another drizzle of dressing and serve.
Notes
*Massaged, undressed kale will keep in the fridge for up to 3 days.*To make ahead, prep everything but leave unassembled until ready to serve. This will work for meal prep as well.*Serving size is for entrees.