INGREDIENTS
2 bunches
lacinato kale
2 media
asian pears
1 cup
cup pecans
1/2 cup
tablespoons extra virgin olive oil
1 small
shallot
2 tbsp
grain dijon mustard
2 tbsp
champagne vinegar
1
juice of lemon
1/8 tsp
sea salt
1/2 tbsp
maple syrup
1 large clove
garlic
1 serving
coconut oil
1 serving
maldon salt and cracked pepper