Pomegranates are in season.  They have been savored in the Middle East for centuries and they can now be found on shelves in the states. The secret is out.  The ruby-colored fruit has a distinctly tart flavor and brims with healthy antioxidants, vitamins, potassium, folic acid and iron.

Raw Kale Salad with Balsamic & Pomegranate – Serves 6

•1 large bunch (about 1 pound) kale – tender leaves cut away from the stems & the tough stems discarded
•Kosher salt and freshly ground pepper
•1 tsp. Dijon mustard
•2 tbsp. good quality balsamic vinegar
•1 tbsp. extra-virgin olive oil
•1/4 cup pine nuts, toasted
•airils from 1/2 pomegranate, cleaned and rinsed
•1/4 cup grated firm goat’s milk cheese – Cypress Grove’s Midnight Moon recommended
– In a small mixing bowl, combine the Dijon mustard, balsamic vinegar and oil. Salt and pepper to taste and pour over the raw kale, which should be in a large mixing bowl so you can get your hands in there. Massage the dressing into the kale for 1-2 minutes until it starts to wilt. Add in the toasted pine nuts, pomegranate seeds and mix again to combine. Grate the 1/4 cup goat cheese into the bowl and toss again quickly to combine. Serve immediately.