Kale salad with cranberries, pecans and bleu cheese

1 tbsp Dijon mustard

1 tbsp Maille's coarse mustard

1 tsp honey

1/2 cup olive oil

1/4 cup fresh lemon juice

kale; stemmed, chopped

dried cranberries

toasted pecans

blue cheese

croutons

Make a vinaigrette whisking together the mustard, olive oil, lemon juice, honey salt and pepper. 

Toss with kale and top with cranberries, pecans, blue cheese, and croutons.