Kale Salad with Goat Cheese and Rhubarb

For The Dressing:

• 3 tablespoons olive oil
• 1 tablespoon honey
• 1/2 tablespoon rice vinegar
• 1 tablespoon orange juice
• Pinch of dried ginger
• Salt and black pepper to taste

For The Salad:

• 1 egg (beaten)
• 1/3 cup panko bread crumbs
• 4 ounce log of goat cheese
• 2 tablespoons canola oil
• 1/4 cup hazelnuts chopped
• 1 tablespoon brown sugar
• 1 small stick rhubarb
• 2 leaves good handfuls of baby kale

1. In a bowl, combine the dressing ingredients and whisk until they come together. Set aside.
2. Place the egg and breadcrumbs in two small separate bowls. Slice the goat cheese into wedges about 3/4 inch thick. You should get four good sized pieces.
3. Heat the canola oil in a pan until hot. Dip each slice of goat cheese into the egg and then into the breadcrumbs making sure to completely cover the cheese.
4. Place the cheese in the hot oil and pan fry for about one minute per side. Transfer to a plate lined with paper towel.
5. Heat another pan and toast the hazelnuts for about a minute or until they start to get slightly brown. Add the brown sugar and cook for a further minute/half stirring with a wooden spoon or spatula.
6. Wash the rhubarb and using a vegetable peeler take of the outer skin.
7. Place the kale leaves in a bowl and coat very lightly with some of the dressing. Shave of some strands of rhubarb (as much as you like). If they look too wide just split them apart like you would do with a mozzarella stick to get thin strands. Add to the kale and toss.
8. Transfer to your plate, add the goat cheese on top and sprinkle with some of the candied hazelnuts.
9. Serve at once.