Tuscan Kale Salad

time to execute: 25 min
4 cups chopped Tuscan Kale
½ cup Feta (cut into cubes)
1 tbsp Honey
1 tsp chopped Rosemary
1 tsp chopped Sage
1 Blood Orange (thinly sliced)
½ cup Candied Pecans
6 thin slices Prosciutto di Parma
For the Smoked Onion Vinaigrette:
1 Smoked Onion (chopped)
½ tbsp. Dijon Mustard
¼ cup White Balsamic
1 tbsp chopped Chives
1 tsp chopped Oregano
2 cups Bertolli Extra Light Olive Oil
Salt & Pepper TT

For the Vinaigrette: In a blender, combine all ingredients together until smooth. Slowly add in Bertolli Olive Oil until dressing is emulsified, season to taste.
For the Charred Honey: Marinate feta with honey, rosemary and sage for about 1 hour. Set on a sheet tray and with a lighter; char all sides, let cool.
For plating: In a medium bowl, add Tuscan kale and vinaigrette, toss well. Center kale in the middle of the plate, garnishing with feta, blood orange and candied walnuts around the plate. Place 3 slices of Prosciutto di Parma lying tall on the kale on both plates, serve cold.