Makes
6-8
INGREDIENTS
- 1 package baby kale
- 2 peeled, sliced clementines
- 1/4 cup pomegranate seeds
- 1/4 cup roasted hazelnuts
Dressing
- 1/4 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 tbsp pureed persimmon
- to taste salt
- to taste pepper
METHOD
- Blend or whisk dressing ingredients until emulsified
- Place kale in a serving bowl. Top with clementine, pomegranate and hazelnuts.