Ingredients:

  • 1 large bunch Lacinato (Dino) Kale, ribs removed and finely ribboned
  • 2 heads Belgian Endive, leaves separated
  • 2 cups Radicchio, torn into bite-sized shards
  • 1/2 cup Extra-virgin olive oil
  • 1/4 cup Pomegranate juice, reduced by half
  • 2 tbsp Champagne vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp Honey or maple syrup
  • 1/2 tsp Fine sea salt
  • 1/4 tsp Cracked black pepper
  • 1 cup Fresh pomegranate arils
  • 1/2 cup Candied pecans
  • 4 oz Chilled goat cheese, crumbled
  • 1 Large Fuyu persimmon, thinly sliced into star shapes
  • 1/2 English cucumber, shaved into ribbons

Instructions:

  1. Wash the Lacinato kale, endive, and radicchio in ice-cold water. Use a salad spinner to ensure the leaves are completely dry to allow the dressing to adhere properly.
  2. Place a small circular bowl in the center of a large round serving platter. Arrange the ribboned kale and radicchio around the bowl to form a thick ring. Tuck the endive leaves into the greens at regular intervals, pointing outwards.
  3. Carefully lift and remove the center bowl to reveal the wreath shape.
  4. In a small mason jar, combine the extra-virgin olive oil, reduced pomegranate juice, champagne vinegar, Dijon mustard, honey, salt, and pepper. Shake vigorously until a thick, opaque emulsion forms.
  5. Lightly drizzle half of the dressing over the greens. Layer the cucumber ribbons and persimmon stars onto the wreath.
  6. Top the salad with pomegranate arils, candied pecans, and crumbled goat cheese just before serving to maintain texture and visual appeal.