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Pomegranate-Hazelnut Winter Greens Salad
From Susannah Chen
Ingredients
1/2 tablespoon mustard
2 tablespoons pomegranate molasses
1/2 cup extra-virgin olive oil
Coarse salt
Freshly ground black pepper
1 large bunch (about 6 cups) Lacinato kale leaves, stemmed and sliced into a 1/4" shred
5 large Swiss chard leaves, (about 4 cups), stemmed and sliced into a 1/4" shred
1 cup hazelnuts, toasted in the pan
1 cup fresh pomegranate arils
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