|Tuscan Kale leaves julienned||2 bunches|
|Mustard Dijon||1 teaspoon|
|White Wine Vinegar||3 tablespoons|
|Olive oil||1/4 cup|
|White Quinoa - cooked and cooled||1/2 cup|
|Red Onion thinly sliced||1/4|
|Pistachios coarsely chopped||1/4 cup|
|Pomegranate seeds||1/4 cup|
In a small bowl whisk together the honey, mustard, white wine vinegar, olive oil, salt and pepper.
About half an hour before serving combine the julienned leaves of the kale with half of the vinaigrette, toss to combine and set aside.
When ready to serve add the kale with the quinoa, onion, pistachios, pomegranate seeds and toss to combine. Add more vinaigrette to taste and season with salt and pepper.