Kale, pear and walnut salad with lemon, ginger and vanilla dressing

Ingredients

For the dressing:

• 5-6 tablespoons extra virgin olive oil
• juice of 1 lemon
• 1 teaspoon apple vinegar
• 2 teaspoons agave syrup
• 1 teaspoon fresh ginger juice
• a quarter of a teaspoon dried, powdered ginger
• a quarter of a teaspoon powdered vanilla
• whole sea salt, just enough to taste
• white pepper, just enough to taste

For the salad:

• 1 large bunch of kale, stems and tough ribs removed
• 1 large and very firm pear, quartered lengthwise, cored and finely sliced (you can use a potato peeler to make really thin slices)
• 2 handfuls of shelled walnuts, coarsely chopped

Preparation

• Put all the dressing ingredients in a jar, secure with a lid and shake until perfectly combined. Set aside.
• Break the kale leaves into slightly larger than bite-size pieces and put them into a large salad bowl, add the pear slices and the walnuts and toss.
• Serve with the dressing on the side, or drizzle lightly and serve.

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