WINTER KALE SALAD WITH BLACK PEPPER RED WINE VINAIGRETTE.

Step 1

Thinly chop kale and coarsely chop toasted hazelnuts. Place chopped kale in a large bowl and set aside with other salad ingredients.

Step 2

In a medium frying pan over medium-high heat, warm olive oil and smoked salt. After about a minute, test the oil with a droplet of water. When it sizzles, add thinly sliced leeks and reduce heat to medium. Distribute evenly and swirl in pan as the leeks begin to brown. Stir gently with a silicone spatula to bring any quicker cooking leeks to the center of the pan for an even cook. Once they turn a golden brown, remove from heat and quickly drain oil into a bowl to use for salad dressing. Set crispy leeks aside in a separate bowl.

Step 3

In another bowl, whisk 2 tablespoons of olive oil from crispy leeks with red wine vinegar, sea salt, and black pepper. Let cool at least 10 minutes.

Step 4

Once vinaigrette is at room temperature, pour most of it over chopped kale and gently massage, tossing to incorporate. Add crispy leeks (reserve a few tablespoons for garnish), apple slices, feta, pomegranate, and toasted hazelnuts, tossing gently. Top with the remaining tablespoons of crispy leeks and a few extra pomegranate arils. Serve immediately.