Winter Kale Salad with Pecan Crusted Chicken - Walter Stewart's Market

Ingredients

• 3 tbsp white balsamic vinegar
• 1 tbsp maple syrup
• 1 tsp Grainy mustard
• 3 tbsp olive oil
• Salt & pepper, to taste
• 2 tbsp maple syrup
• 2 tbsp grainy mustard
• 4 Bell & Evans boneless skinless breasts
• 6 oz of pecans, finely ground
• 4 tbsp unsalted butter
• 1 head of kale, washed, stems removed & roughly chopped
• 4 oz mixed greens, washed
• 1 Honeycrisp apple, cored, cut into 4 & thinly sliced
• 4 oz goat cheese crumbles, for garnish
• 1/3 cup pomegranate seeds, for garnish