[Unknown] How to cook Kale Salad with Miso Mushroom Omelet

Ingredients

• 1 tablespoon miso paste (or 1 teaspoon soy sauce)
• 4 eggs
• 1 tablespoon olive oil
• 2 cups chopped mushrooms of your choice
• 8 big handfuls chopped kale, tough stems discarded
• 1/2 teaspoon kosher salt
• 1/3 cup unsalted chopped raw pecans or walnuts
• 3 ounces grated Pecorino Romano cheese

• 1 clove garlic, finely minced
• 1/2 teaspoon kosher salt
• 1/3 cup freshly squeezed lemon juice
• 1 teaspoon chile oil or chile sauce (optional)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons honey
• freshly ground black pepper

Directions