Ode to Vermont Salad

Ingredients

• For the vinaigrette:
• 2 tablespoons maple syrups
• 1 tablespoon coarse grain mustard
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 1 small shallot, minced
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper
• For the salad:
• 1 bunch of kale (curly or Tuscan)
• 1 packet Brussels sprouts, halved or quartered and roasted
• 5 slices of thick cut bacon, cooked
• 1 cup cooked barley
• 1/4 cup sliced almonds, toasted
• 1 chicken breast, cooked and chopped or ripped
• 1 handful dried cranberries
• 2 radishes, sliced
• Parmesan cheese, for serving

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