Kale Sorrel Salad
2 tbs Olive Oil
1 tbs umi plum vinegar
1 bunch kale
4 cups thinly sliced shitaki mushrooms
1 generous handful sorrel, hand shredded
Combine olive oil and plum vinegar until it no longer separates. Toss with mushrooms and marinate for about 20 minutes. Strip kale off stem and chop leaves into bite sized pieces, then blanch. Saute mushroom marinade for 2-3 minutes, until softened. Allow mushrooms to cool and then toss with kale and sorrel.