INGREDIENTS
11
medium red potatoes, quartered
1
small bunch of curly kale, chopped into small pieces
4 tbsp
whole grain mustard
2 tbsp
extra virgin olive oil + more for roasting
1 tbsp
coconut nectar (sub maple syrup, just add 1/2 tablespoon at a time to taste)
2 tbsp
red wine vinegar
1/4 cup
dried tart cherries
sea salt
Maldon salt