Raw Green Salad

WSJ used swiss chard in this recipe from the Superiorty Burger Cook book. I subbed Kale and a San Isidro Spanish cheese.

 Garlic Vinaigrette
4 garlic cloves, unpeeled
1/2 cup golden Balsamic vinegar
2 T water
1 1/2 c Olive Oil
2 t salt

1 bunch kale leaves
8 ounces  Spanish semi soft, cheese, cubed (hallourmil)
1/4 c pickled onions
1 c blackberries or plumes, sliced


Roast garlic in foil with a little olive oil at 350 degree oven about one hour
In bender, add garlic, water, vinegar and blend to dissolve
Add olive slowly and continue blending
Add salt

In salad bowl, add leaves and toss with onions
Sear cheese with a little oil
Add 1/4 c vinaigrette, toss
Plate, and place cheese and fruit within