Kale salad with pomegranate and Tête de Moine AOP
For 6 small salads
100 g Tête de Moine AOP (10 rosettes)
6 large leaves of fresh Kale
3 tablespoons olive oil
4 tablespoons orange juice
2 tablespoons maple syrup
2 tablespoons mustard
2 handfuls of dried cranberries
2 handfuls of almonds
Salt and pepper
Time required: Preperation: 20 min.
Cut the pomegranate, drain and detach the seeds.
For the marinade mix in a bowl olive oil, mustard, maple syrup, orange juice, salt and pepper.
Wash the kale, remove the stalks and chop. Place the leaves in a bowl and mix it well with the marinade.
Shave with the Girolle fresh Tête de Moine AOP rosettes.
Put aside the most beautful leaves for garnish. The remaining ones put in the bowl and mix them with the kale, the pomegranate seeds, the dried cranberries and toasted and chopped almonds.
To serve decorate the salad with the remaining Tête de Moine AOP rosettes.