3 TB chopped walnuts
1/2 lb. kale
apple cider vinegar
coarsely ground black pepper
In a 350 deg. F oven, toast 3 TB chopped walnuts until they are fragrant, 8-10 minutes.
Wash, stem and chiffonade ½ lb. kale.
Wash, stem, and slice 6 strawberries.
In a medium sauté pan over medium-high heat, stirring regularly, wilt the kale with 2 TB water, about 4-5 minutes.
In a small bowl, whisk together 1TB fresh lemon juice, 1 TB apple cider vinegar, 1 TB olive oil, 1 TB maple syrup, a pinch of salt, and a pinch of coarse black pepper. Toss the kale, walnuts, and strawberries with the lemon-maple dressing.