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Kale Salad with Miso-Lemon Vinaigrette from votes Ingredients For the Miso-Lemon Vinaigrette: 2 tablespoons white (shiro) miso 1 tablespoon honey 1 tablespoon sesame oil 2 tablespoons rice wine vinegar 2 tablespoons freshly squeezed lemon juice 3 tablespoons olive oil Kosher salt Freshly ground black pepper For the Kale Salad: 2 bunches lacinato (dino, black) kale, stems discarded and leaves chopped into bite-sized pieces cup unsalted, roasted pistachios, chopped Flaky sea salt Instructions Add miso, honey, sesame oil, vinegar and lemon juice to a medium bowl, whisking to combine
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