Ingredient:

• Kale salad
• 8 ounces Tuscan kale or regular curly kale (one medium bunch)
• ½ pound strawberries, hulled and sliced
• 4 to 5 medium radishes, sliced thin and roughly chopped
• 2 ounces chilled goat cheese (or about ⅓ cup cup goat cheese crumbles)
• Lemon honey mustard dressing
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (about 1 small lemon)
• 1 tablespoon smooth Dijon mustard
• 1 ½ teaspoons honey
• Sea salt and freshly ground pepper, to taste
• Nutty granola “croutons”
• 1 cup old-fashioned oats
• ½ cup raw shelled pistachios (or walnuts or pecans)
• ½ cup whole almonds
• ½ cup raw sunflower seeds
• ¼ cup raw sesame seeds
• 1 tablespoon fennel seeds (optional)
• ½ teaspoon fine salt
• ¼ teaspoon cayenne pepper
• 1 large egg white, beaten (optional, see note for vegans)
• ¼ cup olive oil
• 1 tablespoon honey or agave nectar