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Wilted Field Kale and Pea Tendril Salad with Bacon-Sherry Vinaigrette



1 lb. Kale
1 lb. Pea Tendril
8 oz. Micro-greens
2 oz. Butter
1 Tbsp. Olive Oil
1 lb. Bacon, cooked & crumbled
1 Tbsp. Garlic, chopped
1/2 cup Sherry Vinaigrette
salt & pepper to taste


Warm a large nonstick sauté pan over medium heat. Add butter, oil and garlic and warm until butter is melted. Add all greens (except micro greens) to pan, and wilt over high head for around 3 minutes. Add bacon and combine. Remove from heat and drain off any liquid.

Evenly distribute greens onto four salad plates. Sprinkle with vinaigrette and garnish with micro greens.