Fall Harvest Crunch Salad

How to make it

1. Add the sugar, salt, and water to a sauce pot. Heat it over medium-high heat until it reaches a simmer and the sugar has melted. Continue cooking for 6-7 minutes until the mixture begins to turn an amber color or reaches 300˚F. Once the mixture is golden, remove the pan from heat and mix in the butter, Lee Kum Kee Pure Sesame Oil, baking powder, pumpkin seeds, black sesame seeds, and white sesame seeds. Pour the mixture onto a sheet tray lined with parchment paper. Allow the brittle to cool and harden.
2. While the brittle cools, add the kale, olive oil, and a pinch of salt and pepper to a bowl. Massage the kale with your hand until it has slightly wilted. Then add in the mixed greens and gently toss it together with the kale. 
3. To assemble the salad, add the salad greens to the serving platter. Then layer on the grapes, red onion, radish, apple chips, and blue cheese. 
4. When the brittle has cooled and hardened, use a knife to cut and crack the brittle into pieces. Sprinkle the pieces of brittle on top of the salad. Serve with an apple cider vinaigrette. Enjoy!