Jewels Of The Winter Salad

• Salad
• 1 large bunches Lacinato Kale- cut into 1/2" slivers
• 1 cup Pomegranate airils, plus more for garnish
• 1 cup Roasted beets- cut into 1/2 inch pieces
• 1/2 cup Walnuts- toasted
• 1/2 cup goat cheese- crumbled
• Salad Dressing
• 1 teaspoon mustard- I like Stonewall Kitchen Maple Mustard
• 1 shallot-minced
• 1 tablespoon Red currant Jam
• 1/4 cup Pomegranate Vinegar(can substitute white balsamic)
• 1/2 cup Olive oil
• salt & pepper to taste

1. Make the dressing:rn In a small bowl whisk together the mustard, shallots, jam & vinegar. Slowly add the olive oil while whisking until well blended. Add salt & pepper to taste.
2. Place the slivered kale a large salad bowl. Add 1/2 the dressing & massage into the kale. Let it sit for 10-15 minutes so that the kale softens & absorbs the dressing.
3. Arrange the beets, pomegranate seeds, walnuts & goat cheese on top of kale.
4. Pour the remainder of the dressing over the salad & toss. Sprinkle salad with extra pomegranate seeds & serve.

salad, slivers, pomegranate airils, goat, salad dressing, mustard i, shallot, red currant, substitute white balsamic, olive oil, salt

Taken from food52.com/recipes/19859-jewels-of-the-winter-salad (may not work)