Serves 2-4 • 10 minutes with prep
Kale, Celery & Candied Walnut Salad
Clean, crisp with a wisp of marmalade miso marvel.
1- Cara Cara & Hibiscus Marmalade - 2 Tablespoons
2- Meyer Lemon - 1 Lemon
3- Dinosaur Kale - 2 Bunches
4- Olive Oil - Dress To Preference
5- Miso - 2 Tablespoons
6- Walnuts - 2 Handfuls, Toasted
7- Brown Sugar - 3 Tablespoons
8- Vinegar - For Soaking
9- Celery - 4 Sticks
10- Pecorino - Season To Preference
11- Whole-Grain Mustard - 1 Tablespoon
Cara Cara & Hibiscus Marmalade
Dress To Preference
2 Handfuls, Toasted
Season To Preference
Cut celery up into thin slices and soak in vinegar.
Wash and chop kale before massaging with lemon juice and olive oil.
Heat pan and scatter brown sugar evenly on its surface. Wait until sugar dissolves and add the walnuts.
Remove from heat and stir until all the walnuts have combined with the melted sugar. Place on a plate to cool.
Mix marmalade, miso and mustard with lemon juice and olive oil in a small bowl until combined.
Assemble all ingredients in serving bowl, shave some pecorino on top and pour over dressing.
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