Brown Rice and Kale Salad with Hot Capocollo


1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
1 cup cooked brown rice
1 pkg (4 oz) Fiorucci Hot Capocollo, torn, divided
1/3 cup thinly sliced red onion
1/4 cup chopped toasted walnuts
8 cups chopped kale leaves
1/3 cup goat cheese


1. In large bowl, whisk together olive oil, vinegar, mustard, salt and pepper; add rice, half of the capocollo, red onion and walnuts, tossing gently to combine.

2. Divide kale among 6 plates; top with rice mixture. Garnish with goat cheese and remaining capocollo.

Tip: Substitute spinach for kale if desired.