Festive pear and kale salad with lemon vinaigrette an.d pomegranate

Scale

Dressing

1/2 cup extra virgin olive oil

2 tablespoons fresh lemon juice, (1 lemon)

1 tablespoon honey

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

Salad

6 cups torn kale leaves

1/4 cup baby arugula

2 USA Pears, sliced

1/4 cup honey glazed sliced almonds (or nuts of your choice)

1/4 cup pomegranate seeds

2 tablespoons roasted sunflower seeds

Shards of manchego cheese

Cook Mode Prevent your screen from going dark

Combine all dressing ingredients in a jar with a screw top lid; shake to blend.
Place kale in a large bowl. Drizzle kale with a tablespoon or two of dressing. Massage kale with your hands for 1 to 2 minutes or until it becomes tender and a deeper green in color.
Pour remaining dressing into a small serving bowl and place in center of a large round serving plate.
Arrange kale around the bowl on the plate forming a wreath. Top with arugula, sliced pears, almonds, pomegranate seeds and cheese.
Spoon dressing over salad just before serving.