Brown Butter Citrus Yams with Toasted Walnuts recipes
Ingredients
- 4 cups thinly sliced kale leaves (from about 1 large bunch kale)
- 1 bulb fennel, thinly sliced (about 3 cups)
- ½ medium asian pear, cored and thinly sliced
- 1/3 cup toasted pine nuts
- 2 cups thinly sliced leeks
- ½ cup olive oil
- 3 tablespoons white balsamic or champagne vinegar
- 3 tablespoons red wine vinegar
- ½ teaspoon stoneground mustard
- ½ teaspoon maple syrup
- ½ teaspoon sea salt + more to taste
Instructions
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