My Itinerary:



Kale and Quinoa Salad with Cilantro Vinaigrette 
Courtesy of Chef Amanda Jackson of Urbane Cafe

Serves 4

Cilantro Vinaigrette:
1/4 cup fresh lime juice
1/4 cup red wine vinegar
1 tablespoon honey
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1 garlic clove, peeled and minced
1 1/2 cups extra-virgin olive oil
1/2 bunch cilantro, leaves only

1 bunch lacinto kale (aka black kale) leaves stripped from the stem and then chopped
1 head red leaf lettuce, core removed, chopped into bite-sized pieces
1 cup cooked quinoa
2 ears yellow or white corn, grilled; kernels removed from cob
1/4 cup finely diced red onion
1 orange bell pepper, stemmed, seeded, and ribs trimmed, cut into small dice
1/2 bunch cilantro, leaves only, roughly chopped
1/4 cup crumbled goat cheese
1 avocado, peeled, pitted, and sliced

1. Make the Vinaigrette:
In a blender, combine the lime juice, vinegar, honey, salt, pepper, and garlic; blend on medium for 10 seconds. Now, with the blender running, slowly drizzle in olive oil. Add the cilantro leaves and pulse briefly just to blend in the cilantro; do not over-mix until the pieces of cilantro are puréed

2. Make the Salad:
Chill four plates in the refrigerator. In a large bowl, combine the chopped kale and red leaf lettuce.
In another bowl, mix together the cooked quinoa, corn, onion, bell pepper, and cilantro.
Divide the kale/lettuce mixture among the chilled plates. Divide the quinoa/corn mixture evenly among the plates. Garnish with the goat cheese and sliced avocado. Drizzle with the Cilantro Vinaigrette. Serve. Smile.