Name: Kale Salad with Pomegranate Vinagerette
Ingredients: 6 kale leaves (curly variety, washed, stalks removed & discarded & thinly sliced); 2 small peaches (unpeeled & sliced); 3 ounces fresh raspberries; honey roasted almonds or pecans; goat cheese; Dressing; grapeseed oil; pomegranate champagne vinegar; honey; dijion mustard; fresh lemon juice; sea salt & freshly ground pepper (to taste)

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Kale Salad with Pomegranate Vinagerette

Course: Salad

Servings:

Author: Sherry Moman

Ingredients

6 kale leaves curly variety, washed, stalks removed & discarded & thinly sliced
2 small peaches unpeeled & sliced
3 ounces fresh raspberries
honey roasted almonds or pecans
goat cheese
Dressing
grapeseed oil
pomegranate champagne vinegar
honey
dijion mustard
fresh lemon juice
sea salt & freshly ground pepper to taste

Instructions

In large serving bowl, add the kale, a little lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt. Set aside while you mix the dressing according to taste using a small amount of oil. Add peaches and raspberries to the kale.
Mix dressing according to taste using a small amount of oil.
Toss salad with dressing. Serve onto plates and garnish with goat cheese and sliced almonds.
Substitute other fresh fruits if desired.