3 TBSP Gravenstwin Apple Vinegar
1 TBSP Maple Syrup
1 tsp dijon mustard
4 TBSP Picual Olive Oil
1/2 Tsp chili powder
1/2 Cup Pecans
2 bunches chopped kale
1/2 Cup Pomegranite seeds
1 Apple, Julienned
1. Chop kale. Sprinkle with salt and drizzle with the live oil. Massage kale until tender. About 3 minutes
2. In a bowl, whisk together dressing ingredients until well mixed
3. Break pecans into small pieces amd place in heated pan until toasted and fragrant.
4. Combine all items and dress with vinaigrette.
Add parmesan cheese if desired.