- 2 bunches of kale
- 1/2 cup organic olive oil
- Juice of one lemon
- 1/2 tsp. prepared mustard
- 1 tsp. local honey
- 1/8 tsp. sea salt
- 1/4 cup pepitas (toasted pumpkin seeds)
- 1/3 cup dried cranberries
- 2-3 quail eggs per person
- Grass-fed butter
- Sea salt
Remove stems from kale and discard. Chop kale leaves and wash thoroughly. Spin dry (in a salad spinner) and put the leaves into a large mixing bowl. Combine lemon juice, olive oil, mustard, honey and sea salt. Pour over kale. Massage dressing into the kale using your hands until leaves soften (about 2-3 minutes). Add pepitas and cranberries and toss the salad. In a small frying pan, heat butter. Crack open the quail eggs and fry 2-3 minutes or until cooked. Season with sea salt and freshly ground black pepper. Place fried eggs on top of salad. Enjoy!
