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Ingredients

• 1/2 head of butter lettuce, cored & chopped
• 1/2 teaspoon Dijon Mustard
• 1/2 cup extra virgin olive oil
• 1/2 teaspoon ground black pepper
• 1/2 bunch dinosaur kale, thick stems removed & leaves thinly sliced
• 6 tablespoons Presto Moscato Dolce
• 3 tablespoons freshly squeezed orange juice
• 1 to 2 oranges, peeled & segmented
• 1/4 cup curley parsley, chopped
• Garnish: Pomegranate molasses, Fresh pomegranate seeds
• 1/2 red bell pepper, thinly sliced
• 1 cup shredded red cabbage
• 1/2 small red onion, thinly sliced
• 1/4 cup sunflower seeds, lightly toasted

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.In 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.In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.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;
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Step 2

• Place 2 orange segments on top.Carefully remove plating ring.
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Step 3

• Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.
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Step 4

• Serve immediately or refrigerate for up to 2 days.

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