Grilled kale and pineapple salad with ricotta cheese



Make a dressing with 4 tbsps of olive oil, 3 tbsps balsamic vinegar, 1 tsp honey. Brush pineapple and kale leaves with oil and cook on grill 2 minutes, turning once. Kale may char a little on the edges, don't let it burn. Cut hard the center stem from cooked kale with a sharp knife and then cut kale and pineapple into bite size pieces.

Put 3 tablespoons of ricotta cheese on plate, salt and peper to taste. Top with kale and pineapple. Pour dressing over the top and enjoy!