• 4 cups of baby kale (Spinach, Collards, or other leafy green vegetable), washed, stems removed and roughly torn by hand
• 1 bunch beats, boiled or roasted, peeled and sliced
• 2 ounces of creamy feta cheese (a more delicate creamy version of feta that I have found here in Queens)
• Salt and pepper to taste

Dressing:

• 1 tablespoon balsamic vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 2 tablespoons walnut oil (or olive oil)

Preparation:
Place kale, beets and cheese in a salad bowl and season with salt and pepper.
Meanwhile, in a small bowl whisk together the dressing.
Toss the salad with 2 tablespoons of the dressing in your salad bowl , reserving the rest of the dressing —you will have leftovers—for the next salad!