INGREDIENTS
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1/2 can whole artichoke hearts, halved
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6 kale leaves, cut into thin ribbons
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1/3 can white cannellini beans, drained and rinsed
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Sarvecchio Sartori cheese, sliced very thin in mandoline (or any hard cheese that easily shaves)
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DRESSING:
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White vinegar
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Dijon mustard
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Splash of maple syrup
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Salt and pepper
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Extra virgin olive oil