40 gr. almonds
1 ½ tbsp. acacia honey
½ tsp. liquorice powder
A bit salt
200 gr. kale
1 red onion
1 tbsp. acacia honey
A bit salt and pepper
And some leftovers from a roasted duck.
Roast the almond with the rest of the ingredients. Let them cool down on the baking paper and chop them up.
Slice the orange and grapefruit into fillets and squeeze out the rest of the juice. Peel of the shell of the pomegranate and detach the seeds. Slice the red onion into thin wedges and mix all ingredients and let it soak in for about 2 hours.
Arrange kale and place in ice water. Drain and serve the kale with the rest of the salad and the leftovers from the roasted duck. Sprinkle the chopped almonds on top of the salad.