kale salad with walnuts and feta

serves 4

1 large bunch dinosaur kale, stems discarded and torn into bite sized pieces

1 shallot, minced

1/8th tsp sea salt (just a sprinkle)

2 T extra virgin olive oil

1/4 cup crumbled feta cheese

1/4 cup roughly chopped walnuts

In a large bowl, combine the kale, salt, shallot and olive oil. Toss well. Add the feta and walnuts. Serve immediately or keep for up to five days in the fridge.