Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods
Ingredients
- 1 tsp Dijon mustard
- 1 Tbsp pure maple syrup
- 1 splash apple cider vinegar
- olive oil extra virgin
- 1 pinch sea salt
- black pepper freshly ground
- 1/4 bunch kale stems removed and thinly sliced
- 1.4 bunch purple kale stems removed and thinly sliced
- 1/2 ripe pear sliced into thin matchsticks or cubed
- 3/4 Tbsp fresh pomegranate seeds
- 3/4 kumquats
- 2 Tbsp pumpkin seeds toasted
Servings: people
Units:
Instructions
- 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.
Powered byWP Ultimate Recipe
