A refreshing salad and showstopper: pops of color, sweet, cheesy, and a hint of bitter makes this salad perfect for any winter festivity.
1/2 Cup organic grapefruit juice
2-3 Tbsp. Boykin Apiaries honey
1 tsp. Woodstock Dijon mustard
2-3 cloves organic garlic, minced
1” knob organic ginger, grated
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper, to taste
3/4 Cup Riojana olive oil
1 Bunch organic Red Russian Kale, washed
Pomegranate arils from 1 pomegranate
1-2 carrots, shredded
1/2 Cup BelGioioso parmesan, shredded
1-2 shallots, sliced
Grapefruit slices (optional)
In a bowl, add your grapefruit juice, honey, Dijon, garlic, ginger, salt, and pepper together. Whisk to combine.
While whisking, slowly drizzle in your olive oil until emulsified. Taste and adjust as needed. Allow to stand for 30 minutes for flavors to develop.
Add your kale to a large platter. Drizzle over 1-2 Tbsp. of dressing. Using tongs, toss the kale around until all of it is coated with dressing.
Add pomegranate arils, carrots, parmesan, shallots, and grapefruit slices if using. Spoon over more dressing. Serve the remaining dressing on the side.