1 bunch Kale
1 whole Fried Artichoke Heart (see method below)
¼ cup Ricotta Salata Cheese
1 cup Balsamic Vinaigrette (see recipe below)
Salt and pepper to taste
Thinly Slice artichoke hearts then fry in cooking oil until golden brown.
1 thinly sliced Portobello mushroom
1 small diced shallot
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 cup vegetable oil
Sauté shallots and mushrooms in the vegetable oil for 5 minutes, then add balsamic vinegar and Dijon mustard. Keep warm
Place all ingredients into mixing bowl and mix well.
Serve on favorite platter and enjoy! Yum!
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