1 tablespoon white sesame seeds
2 teaspoons fennel seeds
3/4 cup plus 2 tablespoons canola oil
6 tablespoons rice wine vinegar
5 tablespoons honey
5 tablespoons white miso paste
2 tablespoons fresh lemon juice
2 tablespoons light molasses
1 tablespoon Sriracha chili sauce
1 tablespoon minced garlic
1 tablespoon minced white onions
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces baby kale, cut into julienne strips
1/2 teaspoon kosher salt
1/2 teaspoon cracked pepper
1/2 cup miso dressing
1/2 cup toasted and finely chopped macadamia nuts
1/2 cup golden raisins
1/2 cup orange segments
1/4 cup shaved white onions
Any remaining dressing can be refrigerated for up to 2 weeks.
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