WINTER COBB

Such a delicious combination of tangy, sweet, smokey, creamy, crunchy + crisp on top of a bed of fresh kale + arugula drizzled with a balsamic dijon vinaigrette. Add a few jammy soft boiled eggs on top + watch their yolks swirl in adding a richness that is so unbelievable, then sprinkle some everything bagel seasoning on top + PERFECTION!

INGREDIENTS – serves 2

2-3c kale, shredded
2T olive oil
2-4 eggs
2c arugula
1/4c pecans, toasted + chopped (sub walnuts)
1/4c pomegranate seeds
1/2 avocado, sliced/chopped
1/4c blue cheese
A few slices of red onion
3 slices of bacon, cooked + chopped
1-2T everything bagel seasoning

Dressing:
2T balsamic vinegar
1/2t dijon mustard
3T olive oil
Salt + pepper

INSTRUCTIONS

In a large bowl, massage kale with olive oil + a little salt. Set aside.

Fill a pot with water and bring to a boil. Gently lower the eggs in with a slotted spoon (so they don’t break). Put the lid on and allow to boil, 6 minutes for a runny yolk to 10 minutes for solid. Drain then immediately submerge in ice water or run under a cold water tap until cool to the touch then peel the shells off.

Add arugula to kale and toss. Top with pecans, pomegranate seeds, avocado, blue cheese, bacon + eggs. Sprinkle with everything bagel seasoning (I like to concentrate this on the eggs + avocado).

Whisk together the dressing (or throw everything in a jar and shake), drizzle over the salad and toss.

ENJOY!

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