4 T Buttermilk
1 T Honey
2 T Olive Oil
1 T Apple Cider Vinegar
Salt and pepper to taste
This salad was inspired by the one Chef Steven Satterfield has on the menu at Miller Union right now.
- Wash, trim and tear Kale leaves into bite-sized pieces. Slice 2 Apples thinly, set aside. Peel and chop or segment 2 Oranges, set aside. Orange Segments Prepare dressing: in a large bowl whisk together 4 Tablespoons Buttermilk, salt and pepper, 1 Tablespoons Honey, 2 Tablespoons Olive Oil, 1 Tablespoon Apple Cider Vinegar.
- Add Kale to dressing bowl and toss well to coat leaves. Serve with Apple and Orange slices on top of Kale.