Delicious salad with roasted walnuts and gooseberries

Ingredients

• 1 bunch chopped frisee
• 1 large handful spinach chopped
• 1 bundle collard greens thinly chopped
• 1 large watermelon radish thinly chopped
• Gooseberries halved for garnish
• Basil leaves to taste minced
• 1 handful broccoli sprouts
• 1 cup roasted walnuts chopped
• 2 cups broccoli chopped
• 1 bundle asparagus

• 2 tbsp walnut oil
• 2 tbsp olive oil
• 1 tbsp elderberry vinegar
• 1 tsp dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees F.
2. Toast walnuts for 8-10 minutes or until golden brown and crispy.
3. Place broccoli and asparagus on a pan sheet and roast until cooked through.
4. Chop spinach and collard greens and toss with frisee.
5. Thinly slice your radish, half your gooseberries and mince the basil leaves. Add all ingredients to a large serving bowl.
6. In a small bowl, whisk together the dressing ingredients.
7. Toss the salad with dressing, roasted vegetables and toasted walnuts.