15 min 

• 3 Carrots, grated
• 1 bunch Collard Greens, tough stem ends removed, leaves cut in half lengthwise and then rolled up and cut very thinly crosswise
• 1 Apple, cored and finely chopped
• 1/2 cup Walnuts, broken up or roughly chopped
• 2-3 tsp Honey
• 2 tsp Apple Cider Vinegar
• 4 Tbsp Olive Oil
• Sea Salt and Freshly Ground Black Pepper

Put grated carrots in salad bowl. Toss with good sprinkle sea salt and let sit at least 5 minutes while preparing remaining ingredients.

Toast walnut pieces in dry skillet over medium-low heat, tossing frequently until toasty and almost blackened in spots–be careful not to burn. 

Mix honey, vinegar, and oil in small bowl. Season with sea salt and pepper. Add collard greens and apple, as well as walnuts, to grated carrots. Add dressing and toss well; taste and adjust seasoning. Serve as soon as possible.