INGREDIENTS
120 mls
pomegranate juice
60 mls
balsamic vinegar
2 tbsp
extra virgin olive oil
1 tsp
dijon mustard
1/4 tsp
sea salt
1 serving
bell pepper
1 head
curly kale
147 gs
pomegranate seeds
1 small
shallot
15 gs
parsley
64 gs
stovetop candied pecans
1 serving
salt and pepper