Side dish

Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

Name: Summer Kale, Orange & Pomegranate Salad with Moscato Dressing
Cook time: 45 min
Total time: 45 min
Ingredients: 0.5 head butter lettuce; 0.5 teaspoon dijon mustard; 0.5 cup extra virgin olive oil; 0.5 teaspoon ground pepper; 0.5 bunch dinosaur kale; 6 tablespoons presto moscato dolce; 3 tablespoons orange juice; 1 to 2 oranges; 0.25 cup curley parsley; 4 servings garnish: pomegranate molasses; 0.5 bell pepper; 1 cup cabbage; 0.5 small onion; 0.25 cup sunflower seeds

dessertsnackVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

butter lettuce0.5 head
dijon mustard0.5 teaspoon
extra virgin olive oil0.5 cup
ground pepper0.5 teaspoon
dinosaur kale0.5 bunch
presto moscato dolce6 tablespoons
orange juice3 tablespoons
to 2 oranges1
curley parsley0.25 cup
garnish: pomegranate molasses4 servings
bell pepper0.5
cabbage1 cup
onion0.5 small
sunflower seeds0.25 cup

Instructions

1
Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.In a large bowl, combine kale, parsley, butter lettuce, cabbage, orange segments, onion, bell pepper & sunflower seeds.Season with Kosher salt & fresh cracked black pepper to taste.In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.Plating: On a chilled serving plate, place a 3 x 4 metal plating/forming ring; Spoon kale salad mixture into the ring & lightly pressing down to compact salad; Place 2 orange segments on top.Carefully remove plating ring.
2
Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.
3
Serve immediately or refrigerate for up to 2 days.

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