2 slices whole grain bread, cut into 1/2-inch squares or croutons
Cooking spray (if making own croutons)
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 teaspoon pepper
1 tablespoon olive oil
1 bunch (8 oz) fresh kale, ribs removed, cut into bite-size pieces (6 cups)
1/2 shallot, thinly sliced
2 cups sliced fresh strawberries
1/4 cup shredded Parmesan cheese
1/4 cup nuts of your choice (slivered almonds, pecans or pine nuts work well)
If making own croutons, heat oven to 400°F. Line cookie sheet with cooking parchment paper. Place bread pieces on cookie sheet; spray bread with cooking spray. Bake 8 to 12 minutes, turning halfway through, until toasted. Cool; use as croutons.
In large mixing bowl, beat vinegar, mustard, honey and pepper with whisk. Beat in olive oil; blend until smooth. Add kale and shallot; toss until kale is thoroughly coated. Gently mix in strawberries. Divide evenly among 4 serving plates; top with croutons, nuts and Parmesan cheese. Serve immediately.