Kale Salad with Pomegranate Vinagerette
Servings: 2
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.
Notes
Recipe By: Sherry Moman
Serving Size: 2
Serving Size: 2
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