Super Greens Salad

INGREDIENTS

• 1/2 cup pecan or walnut pieces
• 10 oz. washed and dried kale leaves, thick stems removed
• 1 cup shredded brussels sprouts
• 1 (5-ounce) container of crumbled Gorgonzola or blue cheese
• 1 red apple, sliced (tossed in Sicilian Lemon White Balsamic Vinegar or lemon juice)
• 1/4 cup Gravenstein Apple Balsamic Vinegar
• 1/4 cup Wild Mushroom & Sage Premium Extra Virgin Olive Oil
• 1/2 tsp sea salt
• 1/4 tsp fresh cracked pepper

DIRECTIONS

1. Heat the oven to 350F. Spread nuts in a single layer on an ungreased baking sheet. Roast for 5-10 minutes. Toss the nuts occasionally to ensure even cooking.  Nuts are done when they appear a shade darker and smell toasty. Let cool. 
2. Assemble the greens and brussels sprouts in a large bowl. Toss with toasted nuts, crumbled cheese and apple slices.
3. Assemble the dressing in a tight-fitting jar. Combine the Vinegar, Oil, salt and pepper, and shake vigorously until well blended. Splash over salad and toss.

Adapted from At The Table by Andrea Messina