Kale and Chard Salad with Pomegranates and Hazelnuts

Swiss chard and lacinato kale make for quite the dynamic duo in a pomegranate-hazelnut green salad, perfectly fit for the season.

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
1. In a medium mixing bowl, whisk together mustard and pomegranate molasses with oil; season to taste with salt and pepper.
2. In a large salad bowl, toss together kale and chard leaves, hazelnuts, and pomegranate arils. Drizzle in dressing, one tablespoon at a time, using your hands to massage the dressing evenly into the greens until dressing is well-distributed. Serve immediately.
Yield: Makes 6 servings.

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