This sorghum recipe is from chef Mike Lata of Fig in Charleston, S.C. and will work with just about any green salad.

Recipe makes 4 servings

Whatcha Need:

For The Vinaigrette:

1 tablespoon shallots, minced
1 teaspoon Dijon mustard
1/4 cup sherry vinegar
1/2 cup canola oil
1 tablespoon walnut oil
1 1/2 tablespoons sorghum syrup
1/8 teaspoon salt

For The Salad:
1/2 cup carrots, julienned
1 bunch (about 10 cups) kale, stemmed and torn
1/2 cup red onions, thinly sliced into half-moons and rinsed
2 large hard-boiled eggs, quartered lengthwise
1 tablespoon toasted sesame seeds
Sorghum vinaigrette to taste

Whatcha Do:

1. For the vinaigrette, put shallots, mustard and vinegar in a bowl and slowly whisk in the canola oil. Add the walnut oil, sorghum and salt, whisking to incorporate.
2. For the salad, blanch carrots in boiling water for about 30 seconds, then plunge in cold water to stop the cooking. Drain and reserve. Put kale, onions and carrots into a large bowl and dress with about 1/4 cup of the vinaigrette. Garnish with the eggs and sprinkle the sesame seeds over the salad. Serve family style on a large platter with the rest of the dressing on the side.

Photo by Rina Rapuano for NPR