Heartland Chopped Salad
Serves: 4 to 6
Yields: ½ cup
¼ cup red wine vinegar
2 tablespoons pomegranate molasses
1 tablespoon clover honey
2 teaspoons Dijon mustard
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup blended oil (50/50 canola/olive oil)
Whisk together the vinegar, pomegranate molasses, honey, mustard, salt and pepper in a small bowl until combined. Slowly whisk in the oil until emulsified. Let dressing sit at room temperature for at least 15 minutes before using to allow flavors to meld. Dressing will keep in the refrigerator, tightly covered, for up to 2 days.
1/3 cup dried cranberries or cherries
1 bunch Dinosaur kale, ribs removed and coarsely shredded
4 ounces baby spinach leaves
1 ripe Asian pear, cored, halved and thinly sliced
1 cup cooked wild rice
½ cup toasted walnuts, coarsely chopped
Kosher salt and freshly ground black pepper
1.Bring 1 cup of water to a boil in a small saucepan, add the dried fruit and let sit for 15 minutes. Drain off excess water.
2. Combine the kales, spinach, pear, rice, walnuts and rehydrated fruit in large bowl. Drizzle ¼ cup of the dressing over and gently toss until evenly coated. Divide among plates and drizzle with remaining dressing.