Bird Nest Kale Salad | Rosemary Farm

Ingredients

• 6 soft boiled Rosemary Farm eggs
• 4 oz kale, chopped
• 4 oz baby spinach
• 4 oz arugula
• 6 oz carrots, peeled, julienned
• 3 oz peanuts, toasted
• 4 oz shitake mushrooms, stems removed, sliced
• 1 cup wonton strips
• ½ cup peanut dressing (recipe follows)
• 4 cups oil for frying
• salt, to taste
• crushed red pepper flakes, to taste
• Togarashi, to taste
• ¼ cup creamy peanut butter
• 1 Tbsp toasted sesame oil
• 1 ½ Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 tsp honey
• 1 lime, juiced
• ½ Tbsp freshly grated ginger
• water, as needed