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AMANDA SAAD / PORTA VIA ITALIAN KITCHEN

16 oz chopped baby kale
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4 oz cooked bacon
2 oz toasted pine nuts
8 oz shredded carrots
6 oz crumbled feta cheese
6 oz diced pecorino cheese (or other aged cheese)
Cilantro lemon dressing (recipe follows)

Toss chopped kale with fresh lemon juice in a large bowl; set aside for 5-10 minutes. Add all ingredients and toss well. Mix in cilantro lemon dressing to taste and mix well; serves four.

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1/2 c chopped cilantro
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1 T dry mustard
1 T sugar
1 t salt
1 t black pepper
2 cloves garlic, chopped
2 c olive oil
1 c fresh lemon juice

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Combine all ingredients in a blender and blend until fully incorporated. Keep refrigerated for up to one week.