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.