Crunchy Kale and Asian Pear Salad with Granola

Ingredients

• Creamy Shallot Dressing
• 2 tablespoons white wine vinegar
• 1 small shallot, roughly chopped (about a heaping 1/4 cup)
• 1/3 cup extra virgin olive oil
• 2 teaspoons Dijon mustard
• 1 tablespoon cultured dairy-free yogurt (or greek yogurt if not dairy-free)
• 1/4 teaspoon fine sea salt
• Freshly ground pepper
• Salad
• 4 cups chopped kale
• 1 Asian pear, diced
• 1 cup cooked quinoa
• 4 to 5 tablespoons honey granola clusters
• 1/4 cup chopped parsley

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