Waitoa free range rotisserie chicken
1 cup cress leaves
2 cups kale
1 half wheel blue cheese
1/4 cup walnuts
1/4 Barkers cheery balsamic vinaigrette
In a bowl, toss together the cress and kale. Dot over small pieces of the blue cheese and sprinkle the walnuts then set aside.
Season to taste, and drizzle over Barker's cherry balsamic vinaigrette.
Serve with freshly roasted rotisserie chicken.