Difficulty: Easy - for beginners
1/2 can whole artichoke hearts
6 kale leaves, cut into thin ribbons
1/3 can white cannellini beans, drained and rinsed
Sarvecchio Sartori cheese, sliced very thin with a vegetable slicer
white vinegar salad dressing
Cut the artichoke hearts in half and set aside. Wash and dry the kale and pile each leaf on top of one another. Slice into very thin ribbons. Drain the beans. Toss the kale ribbons and beans in the dressing. Make a nice mound of greens on the plate. Arrange the artichoke hearts and cheese.