Summer Kale, Orange & Pomegranate Salad with Moscato Dressing Recipe

Start by toasting the sunflower seeds. Heat a small skillet over medium heat and add the seeds, stirring occasionally until they turn lightly golden. Take them off the heat and let them cool completely.

In a large bowl, combine the kale, parsley, butter lettuce, cabbage, orange segments, onion, bell pepper, and the cooled sunflower seeds. Season with kosher salt and fresh black pepper to your liking.

For the dressing, whisk together the dijon mustard, extra virgin olive oil, ground pepper, presto moscato dolce, and orange juice in a small bowl until emulsified. Spoon just enough dressing over the kale mixture to lightly coat everything.

To plate, place a 3 x 4 metal plating/forming ring on a chilled serving plate. Spoon the salad mixture into the ring, pressing down gently to compact it.