Ingredients
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Candied Nuts:
- ¾ cup (180 ml) sugar
- 3 tablespoons (45 ml) water
- 1 cup (240 ml) toasted pecans
- 3 tablespoons (45 ml) whisky
- 1 teaspoon (5 ml) baking soda
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Kale Salad:
- 1 teaspoon (5 ml) Dijon mustard
- 2 tablespoons (30 ml) honey
- 2 tablespoons (30 ml) balsamic vinegar
- ¼ cup (60 ml) avocado oil
- 2 cups (470 ml) kale, stemmed and torn
- ½ cup (120 ml) sliced cucumber
- 1x 9-ounce (284 ml) can Mandarin orange segments, drained
- ½ cup (120 ml) feta, crumbled
- Candied Nuts, roughly chopped
Method
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For the Candied Nuts:
- In a saucepan over medium-high heat, combine the sugar and water. Allow to melt, swirling occasionally, until turning amber, 4-5 minutes.
- Add the nuts and stir with a rubber spatula to coat. Add the whisky, stir again, and allow to cook, 1-2 minutes.
- Remove the pan from the heat and add the baking soda, noting that the mixture with foam and rise. Stir with a rubber spatula to incorporate. Turn the mixture out onto a lined baking sheet and set aside to cool.
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For the Kale Salad:
- In a large bowl, whisk together the Dijon, honey, vinegar, and avocado oil. Add the kale, toss to coat, and allow to marinate at room temperature for 20 minutes.
- Add the cucumber, Mandarins, feta, and Candied Nuts to the kale, toss well to combine and serve immediately.