Mustard and balsamic vinegar kale with toasted seeds

I’ll preface this caption with a shout out to one of my closest friends who introduced me to the wonders of kale. Thank you.

Eaten raw, I prepare the kale by massaging a balsamic vinegar dressing mixed with garlic infused oil and classic English mustard. Taking inspiration from Ottolenghi’s legendary cookbook, Simple, I toast pumpkin seeds and flax seeds in a maple syrup and olive oil dressing that gives the kale additional crunch and texture.