Kale and Asian Greens with Maple Sesame Vinaigrette

1 bunch green kale, stems removed then sliced thin 

1 bunch Tokyo Bekana (or Bok Choi), sliced thin, stems included

2 Tbsp toasted sesame seeds

Freshly ground pepper to taste

1 Tbsp sesame oil

2 Tbsp apple cider vinegar 

1 Tbsp maple syrup

1 Tbsp Tamari or Soy Sauce

1 bulb green garlic, finely minced

Heat option – 1 tsp dried chili flakes

In a small bowl, whisk 1 Tablespoon of the olive oil, the sesame oil, apple cider vinegar, maple syrup, soy sauce and minced garlic (add chili flakes if using).

Strip the stems from the kale leaves and roll the leaves and slice into very thin strips. Do the same with the Tokyo Bekana, but don’t remove the stems.

In serving bowl combine the greens and dressing tossing well to coat. Let the salad stand for 10 minutes to marinate.

Top with toasted sesame seeds and season with freshly ground pepper to taste if desired and serve.