To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
Our founder @SamirBecic has joined @R4SFoundation 's VegOut! challenge as an ambassador! Click to read more and sign up to join in the fun starting on March 1st, 2020. What are some of your favorite veggies? 🥑🥕🥦🍄 #VegOut2020 https://t.co/Ad7gHWVylS