Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

Ingredients

• •½ head butter lettuce
• •½ teaspoon dijon mustard
• •½ cup extra virgin olive oil
• •½ teaspoon ground pepper
• •½ bunch dinosaur kale
• •6 tablespoons presto moscato dolce
• •3 tablespoons orange juice
• •1 oranges
• •¼ cup curley parsley
• •1 garnish: pomegranate molasses
• •½ bell pepper
• •1 cup cabbage
• •½ small onion
• •¼ cup sunflower seeds

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Method

From foodista.com — read the original

1. 1Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.
2. 2In 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.
3. 3In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.
4. 4Plating: 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;
5. 5Place 2 orange segments on top. Carefully remove plating ring.
6. 6Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.
7. 7Serve immediately or refrigerate for up to 2 days.