1. Pulse ½ cup blueberries, vinegar, honey and mustard in a blender until roughly chopped.
2. Turn blender on low and slowly pour in extra virgin oil.
3. Place kale into large bowl, sprinkle with salt, and massage with fingers for two minutes, or until kale is dark green and tender.
4. Divide kale between plates. Top with prepared salmon, corn, tomatoes, feta, pecans and remaining cup of blueberries.
5. Drizzle with blueberry-balsamic vinaigrette, and serve.