kale salad with quail eggs

  • 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!