walnut-cocoa nib-olive oil sauce
2 tablespoon cocoa nib
1/2 cup walnuts
1/4 cup olive oil
-preheat the oven to 350 degrees.
-in a pan start toast the cocoa nibs with 1 tablespoon of olive oil, a pinch of salt and a pinch of chili.
-once the cocoa nibs start to gently sizzle toss for a minute and remove from the heat.
-toast walnuts in oven for 7 minutes.
-mix the toasted walnuts, cocoa nibs and olive oil and season with salt.
Steam spring vegetables separately. Arrange on a platter with fresh greens, crunch salt, sauce and a squeeze of lemon.