Charred Papaya Salad with Tamarind Vinaigrette – Sunset Magazine

Ingredients

• 1 bunch kale
• 1 large Hawaiian sweet papaya, seeded and cut into 3⁄4-in. rings
• 1 tbsp olive oil
• ¼ tsp kosher salt
• 1 large shallot, sliced and separated into rings
• 2 tbsp shelled, unsalted peanuts
• Nasturtium blossoms (optional)
• 4 tbsp tamarind paste, dissolved in 4 tbsp. hot water, seeds removed
• 3 tbsp honey
• 3 tbsp extra-virgin olive oil
• 2 tsp Dijon mustard
• 1 tbsp lemon juice
• 3 tbsp finely chopped peeled fresh ginger
• ¼ tsp salt