Tuscan Kale with Almonds, Plums, and Goat Cheese

Course Salads

Ingredients in this Recipe

1 pound Tuscan Kale, Swiss chard or spinach, tough ribs removed and sliced thin (about 8 cups)
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon tamari or low sodium soy sauce
1/2 teaspoon Dijon mustard
1/4 cup sliced seasoned almonds (such as Almond Accents)
1/4 teaspoon freshly ground black pepper
2 ounces crumbled goat cheese
2 plums, halved, pitted and cut into wedges

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