Enjoy black kale and shaved Brussels sprouts, finished with a house-made shallot and Dijon vinaigrette, and garnished with 20-month-old Grana Padano Riserva, Marcona almonds and dried currants.
Black kale, Brussels sprouts, cheese, almonds, dried currants, shallots, Dijon mustard, olive oil, vinegar.
- Place salad greens into a mixing bowl.
- Add the dressing and cheese.
- Turn gently until well combined.
Divide salad mixture equally onto individual serving dishes. Scatter almonds and currants over the greens.