15 Min

• 1 Bunch Collard Greens
• 5 Tbsp Champagne Vinegar
• 1 Tbsp Dijon Mustard 
• 1/2 tsp Honey 
• 1/2 cup Olive Oil
• 1 cup Hazelnuts, toasted and chopped 
• ¼ cup Shaved Parmesan Cheese
• Sea Salt and Freshly Ground Black Pepper

Remove stems from collard greens. Stack leaves and roll up; then cut into very thin strips.

Whisk vinegar, mustard and honey together in large bowl. Slowly drizzle in olive oil while whisking to emulsify dressing.

Add collards to salad bowl. Using clean hands, work dressing into leaves, massaging them for 1 minute. The acid will break down and tenderize the leaves a bit. Season salad with sea salt and pepper and toss in hazelnuts and cheese.