Kale Salad with Dates and Sumac Almonds

Thinly slice the Bread (60 mL) . Roughly chop the Medjool Dates (5) and Unsalted Almonds (45 g) . In a small bowl mix chopped dates, Red Onions (4 slices) , and White Wine Vinegar (15 mL) . Let sit for 20 minutes.

In the meantime, heat up a small pan and melt Unsalted Butter (15 g) and Olive Oil (15 mL) .

Combine almonds, bread, Crushed Red Pepper Flakes (as needed) , and Ground Sumac (5 g) in a large bowl. Mix. Add Baby Kale (270 g) and mix again.

Add dates, red onion, and juice from Lemon (1) and mix. Taste and season with additional olive oil or salt.