Kale Salad with Millet, Walnuts and Wild Cranberries

(serves 4 – 6)

• 1 tsp. honey

• 1 tsp. Dijon mustard

• 3 tbsp. white wine vinegar

• 1/4 cup (60 ml) extra-virgin olive oil

• 1/2 tsp. salt, plus more, to taste

• 1/4 tsp. freshly ground pepper, plus more, to taste

• 2 bunches Tuscan kale, stems removed and discarded and leaves julienned

• 1/2 cup (90 g) cooked and cooled millet

• 1/4 cup (30 g) coarsely chopped roasted walnuts

• 1/4 cup (30 g) sour wild cranberries

• 1/2 cup (90 g) cucumber, sliced (optional)

• 1/2 cup (90 g) cherry tomatoes, quartered (optional)

• 1 bell pepper, chopped (optional)

In a small bowl, whisk together the honey, mustard, vinegar, olive oil, the 1/2 tsp. salt and the 1/4 tsp. pepper. About 30 minutes before serving, in a large bowl, combine the kale and half of the vinaigrette. Toss to evenly coat the kale. Set aside. When ready to serve, add the millet, roasted walnuts, wild cranberries and optionally cherry tomatoes, bell pepper and cucumber to the kale and toss to combine. Taste and add more vinaigrette if desired, tossing to combine. Season to taste with salt and pepper and serve immediately.