- 1/4 cup walnut oil or EVOO
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon dijon mustard
- 10 cups stemmed and torn kale
- 1 carrot, shredded
- 1 cup store-bought candied walnuts
In large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot; toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.