Ingredients 1 ½ tbsp. red wine vinegar (or other variety)

1 ½ tsp. Dijon mustard

Pinch of freshly cracked pepper and kosher salt

Squirt of honey

3 tbsp. extra virgin olive oil

3 large kale leaves, de-stemmed and chopped

¼ cup grated Kerrygold

Reserve Cheddar Cheese

1 carrot, ribboned or shredded

¼ cup radicchio, shredded

1 scallion, chopped

Handful of sunflower seeds

Into the salad bowl, whisk together vinegar, mustard, pepper and salt, and honey until evenly combined.

Slowly whisk in olive oil until emulsified (thickened and evenly combined). Add in kale and toss to coat.

Allow to marinate in fridge for 30 minutes to an hour before serving, stirring a time or two.

Meanwhile, turn oven to broil. Line a baking sheet with parchment paper.

Scatter shredded cheese over baking sheet in a thin layer.

Keep a close eye and cook under the broiler until just barely golden and cheese is lacey, about 4 minutes (ovens will vary).

Once cooled, break cheese crisps up.

Just before serving, top salad with remaining ingredients. Serve.

Salad tips

Mustard and olive oil don’t mix well. Be sure to first dissolve mustard in vinegar before adding oil. If the deed is done, try blending in a food processor before starting over.

Make salad dressing in serving bowl for one less dish to clean. If using kale, dress ahead of time and allow to marinate. If using any other leafy green, dress just before serving.

Fresh herbs on hand? Chop and add into the salad for an added bright flavor.