Summary

Ingredients

• 300 g kale, fresh, the upper, youn leaves
• 1 small onion (s)
• 4 tablespoon rapeseed oil, cold-pressed
• 2 tablespoon honey
• 1 piece (s) ginger, about the size a walnut
• 4 clementine (s)
• 2 tablespoon vinegar
• 50 g walnut kernels, halved
• 150 g sheep cheese
• salt
• Pepper, freshly ground
• Farmer`s bread (s), fresh

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Instructions

1. Wash the kale leaves, remove the midrib, shake dry and pluck into smaller pieces. Squeeze two clementines and set aside the juice. That is about 80 ml.
2. Finely chop the onion and ginger. Sauté the onion in the oil, add the ginger and sauté briefly. Now deglaze with the vinegar and the juice, reduce a little and let cool a little. Then stir in the honey.
3. Pour this dressing over the kale and knead very well with your hands so that it becomes soft. Let the lettuce steep for about 2 - 3 hours.
4. In the meantime, break the walnut halves into small pieces and lightly toast them in the pan without any fat. Cut the sheep cheese into smaller cubes and set aside. Peel the other two clementines, separate the fillets and also cut into smaller pieces.
5. After the salad is well-soaked, season with salt and pepper, mix in the clementine pieces, garnish with the walnuts and sheep`s cheese and serve with fresh farmhouse bread.