¼ C Riojana olive oil
2 Tbsp. Field Day Organic Apple Cider vinegar
2-3 cloves organic garlic, minced
2 Tbsp. Woodstock Dijon Mustard
½ tsp. Wholesome sugar, or sweetener of choice
Salt and pepper to taste
1 bunch organic green leaf kale, washed, dried, leaves stripped and torn into small pieces
1 organic shallot, sliced into thin rings
1 organic local apple, sliced thin
¼ C organic pomegranate arils or dried bulk cranberries
¼ C shaved Bel Gioioso parmesan cheese, broken into pieces
2-3 Tbsp. bulk sunflower seeds
In a small bowl, add your minced garlic, dijon mustard, apple cider vinegar, and sugar to a bowl. Season with salt and pepper. Drizzle in just a tad of your olive oil, while whisking constantly, then drizzle in the remaining olive oil. Taste and adjust as needed.
Add your Kale to a large bowl.
Add your dressing to the bowl and massage to coat. This will also break down the kale so it is easier to eat.
Add in your shallot, apple, pomegranate arils or dried cranberries, parmesan cheese, and sunflower seeds. Toss in the salad or serve on top.