Salad:
2 - 5 ounce boxes organic baby kale 1 lemon, juiced
2 Honey Crisp apples, thinly sliced
2 Bosc pears, thinly sliced
1 cup pecans, roasted lightly
½ cup crumbled Gorgonzola cheese Pomegranate seeds
Dressing:
1/2 cup olive oil
1/4 cup apple cider vinegar (or more to taste)
1 tablespoon Dijon mustard
1 tablespoon honey
Sea salt and freshly ground black pepper to taste

Whisk vinegar, mustard and honey in a small bowl to blend. Gradually whisk in oil and season to taste with salt and pepper. Set aside.



Combine the kale, apples, pears and pecans in a large bowl and toss gently. Dress with salad dressing to taste and reserve remaining dressing for a later use. Evenly divide the salad among 6 salad plates and garnish with Gorgonzola cheese and pomegranate seeds. Serve immediately.