Summer Kale, Orange & Pomegranate Salad with Moscato Dressing

Ingredients: 1/2 head of butter lettuce, cored & chopped,1/2 teaspoon Dijon Mustard,1/2 cup extra virgin olive oil,1/2 teaspoon ground black pepper,1/2 bunch dinosaur kale, thick stems removed & leaves thinly sliced,6 tablespoons Presto Moscato Dolce,3 tablespoons freshly squeezed orange juice,1 to 2 oranges, peeled & segmented,1/4 cup curley parsley, chopped,Garnish: Pomegranate molasses, Fresh pomegranate seeds,1/2 red bell pepper, thinly sliced,1 cup shredded red cabbage,1/2 small red onion, thinly sliced,1/4 cup sunflower seeds, lightly toasted
Instructions:

1. Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.In a large bowl, combine kale, parsley, butter lettuce, cabbage, orange segments, onion, bell pepper & sunflower seeds.Season with Kosher salt & fresh cracked black pepper to taste.In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.Plating: On a chilled serving plate, place a 3 x 4 metal plating/forming ring; Spoon kale salad mixture into the ring & lightly pressing down to compact salad;
2. Place 2 orange segments on top.Carefully remove plating ring.
3. Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.
4. Serve immediately or refrigerate for up to 2 days.

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