Ingredients
1 tsp. honey
1 tsp. Dijon mustard
3 Tbs. white wine vinegar
1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
1/2 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
2 bunches Tuscan kale, stems removed and discarded and leaves julienned
1/2 cup (3 oz./90 g) cooked and cooled quinoa
1/4 red onion, thinly sliced
1/4 cup (1 oz./30 g) coarsely chopped pistachios
1/4 cup (1 oz./30 g) pomegranate seeds
Preparation
In a small bowl, whisk together the honey, mustard, vinegar, olive oil, the 1/2 tsp. salt and the 1/4 tsp. pepper.
About 30 minutes before serving, in a large bowl, combine the kale and half of the vinaigrette. Toss to evenly coat the kale. Set aside.
When ready to serve, add the quinoa, red onion, pistachios and pomegranate seeds to the kale and toss to combine. Taste and add more vinaigrette if desired, tossing to combine. Season to taste with salt and pepper and serve immediately. Serves 4 to 6.
