- 5 handfuls of kale
- 3 tbsp pomegranate seeds
- 50g pecan nuts, toasted
- 30g blue cheese
- ½ dl /0.2 cups currants
- ½ lemon, juiced
- ½ tbsp extra virgin olive oil
- 2 tbsp extra virgin olive oil
- 1 tsp honey
- 1 tsp wholegrain mustard
- ½ tbsp white wine vinegar
- Pinch of sea salt
Mix all ingredients for the dressing in a small bowl and set aside.
Remove the stems from the kale and place the leaves in a big bowl.
Squeeze lemon juice into the bowl and add ½ tablespoon of olive oil to the mixture. Use both of your hands to massage the kale until it softens.
Toast pecan nuts in a dry pan until golden.
Place the kale in a serving bowl and top with crumbled blue cheese, toasted pecan nuts, pomegranate seeds, currants and a drizzle with half of the dressing, save the rest for top-ups.