INGREDIENTS
1 cup
cashews
1/2 cup
olive oil
1/3 cup
unseasoned rice vinegar
1
teaspoons pepper flakes
1 1/2 tsp
fish sauce
1 1/2 tsp
maple syrup
1
garlic clove
1 serving
kosher salt
1/4 cup
currants
2 tbsp
balsamic vinegar
8 ozs
kale
2 heads
endive
2
scallions
2
beets
12 ozs
broccoli
2 ozs
salami
1 serving
parmesan
1 serving
cracked pepper
1 serving
flaky sea salt