Kale and Beet Salad with Balsamic Vinaigrette

• 1 bunch kale
• 3-4 medium beets
• 1/3 cup roasted walnuts. chopped
• 1/2 cup goat cheese
• Pinch of Salt
• Pinch of Heart Healthy Signature Blend

For the Dressing:

• 1 tablespoon Dijon mustard
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly crushed black pepper finely ground
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil

Directions:

For the Beets:

• Add beets to a full pot of water and bring to a boil cooking beets until they are fork tender.
• Remove beets from stove and drain into a colander.
• Run cold water over them to cool slightly.
• Remove the skins with a paring knife and/or your fingers.
• Slice into quarters

For the Dressing:

• In a small mixing bowl, whisk together the balsamic, mustard, salt and pepper. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified. 

For the Salad

• Combine kale, beets, walnuts and 2 tbsp dressing in a bowl and mix
• Add a pinch or two of the Heart Healthy Signature blend
• Add the goat cheese by breaking into small pieces
• Add a pinch of salt and serve

*store extra dressing in an airtight container and place in the refrigerator. Use within 7 days.