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Passed hors doeuvres courtesy of Tom Orlando Catering included ginger wasabi shrimp, Peking duck rolls with hoisin sauce and ahi tuna in miniature sesame cones

Ingredients For Salad: 2 Cup Kale,massaged and chopped 2 Tbsp Slivered Almonds 1/4 Cup Candied Pecans 1/4 Cup Candied Cashews 1/2 Cup Mango,chopped to firm pieces 1/2 Cup Apple ,slices/pieces tossed in honey 2 Kiwi,chopped For Kale Salad Dressing: 1/4 Cup Extra Virgin Olive Oil /EVVO 1/8 tsp Salt 1/4 tsp Black Pepper Powder 1/4 Tbsp Lemon Zest 1 Tbsp Honey Mustard Sauce/Dressing 2 Tbsp Honey 2 Tbsp Lime Juice 1/2 tsp Fresh minced Garlic For Praline Pecans and Cashews: 3 Tbsp Sugar 1/2 Tbsp Butter Instructions How to massage Kale / Prepare Kale for salad: Wash the kale well,dry and remove the stems/ribs,leaving the leaves

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