Blueberry & Kale Salad

Stir together apple cider vinegar, grated onion, Worcestershire sauce, Tabasco sauce, garlic clove and granny smith apple in a jar with a tight-fitting lid.

Stand for 5 minutes.

Add buttermilk, mayonnaise, sour cream and micro chervil. Cover jar with lid and shake until mixture is smooth.

Add salt, pepper, and sugar to taste.

Tear the leaves from the kale stalks, and into pieces. Place into a medium sized bowl and massage with your hands until the leaves soften and turn a brighter green.

Toss together kale, blueberries and 1/2 cup dressing in a large bowl. Add a little more dressing to your taste and serve.


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