2 heads of endive. angle cut bite size pieces
6-8 large black kale leaves, chopped bite size pieces
1 fennel bulb, thin sliced
½ medium red onion, thin sliced
1 large handful raw unsalted pistachios (leave some for garnish)
1 pomegranate, seeded (leave some for garnish)
½ Asian pear, thin sliced
1/3 c rice wine vinegar
Juice of ½ orange
1½ tbsp extra virgin olive oil
2 tbsp fresh dill, chopped
1 tbsp Dijon mustard
1 tsp garlic, minced
1½ tsp Agave Nectar
½ tsp Kosher salt
Black pepper to taste
For vinaigrette, combine all ingredients except olive oil in small bowl. Slowly drizzle in extra virgin olive oil and whisk briskly to incorporate all ingredients. Season with salt and pepper and set aside.
In a large mixing bowl combine endive, fennel, kale, onion, pear, pistachio and pomegranate. Slowly drizzle vinaigrette over salad to coat (do not overdress.) Fold all ingredients together then season with salt and pepper to taste. Garnish with pistachio and pomegranate and serve immediately. Enjoy!
Substitute regular kale or any hearty leafy green for Black Kale. Asian Pear can be substituted with any seasonal pear.