Summer Kale, Orange & Pomegranate Salad With Moscato Dressing

• 1/2 bunch Dinosaur kale thick stems removed & leaves thinly sliced
• 1/4 cup parsley curley, chopped
• 1/2 head butter lettuce cored & chopped
• 1 cup red cabbage shredded
• 2 oranges peeled & segmented
• 1/2 red onion small, thinly sliced
• 1/2 red bell pepper thinly sliced
• 1/4 cup sunflower seeds lightly toasted
• 3 tablespoons orange juice freshly squeezed
• 1/2 teaspoon ground black pepper
• 6 tablespoons moscato Presto, Dolce
• 1 teaspoon dijon mustard
• 1/2 cup extra-virgin olive oil
• pomegranate molasses
• pomegranate seeds

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

dinosaur kale, parsley curley, butter, red cabbage, oranges, red onion, red bell pepper, sunflower seeds lightly, orange juice freshly squeezed, ground black pepper, moscato presto, mustard, extravirgin olive oil, pomegranate molasses, pomegranate seeds

Taken from www.yummly.com/recipe/Summer-Kale_-Orange-_-Pomegranate-Salad-with-Moscato-Dressing-1675918 (may not work)