Beetroot Salad With Persimmon, Kale And Goat Cheese

• 1 bunch Curly-leaf Kale
• 1 Persimmon
• 1 Roasted Beetroot
• 2-7/8 ounces, weight Soft Goat Cheese
• 1/3 cups Walnuts
• 2 Tablespoons Pomegranate Seeds
• FOR THE DRESSING:
• 2 Tablespoons Tkemali Sauce (See My TK Recipe Box)
• 2 Tablespoons Olive Oil
• Salt And Black Pepper

1. Wash and dry kale leaves with a kitchen towel. Remove ribs with kitchen scissors. Sprinkle with 1-2 pinches of salt. Knead kale for a minute until soft and dark.
2. Prepare the dressing: Combine tkemali with olive oil. Add some salt and pepper.
3. Arrange kale on plates. Slice persimmon and beetroot and distribute evenly on plates, shingling one after another.
4. Using a spoon, arrange goat cheese on top. Add walnuts. Pour the dressing over the salad. Sprinkle with pomegranate seeds. Enjoy!

curly, persimmon, beetroot, goat cheese, walnuts, pomegranate seeds, dressing, tkemali sauce, olive oil, salt

Taken from tastykitchen.com/recipes/salads/beetroot-salad-with-persimmon-kale-and-goat-cheese/ (may not work)