Winter Crunch Salad – Fustini's Oils & Vinegars

Ingredients

• 4 cups Tuscan kale, removed from stems and sliced
• 1 tablespoon Fustini's Blood Orange olive oil, divided
• 2 cups brussels sprouts, stems removed and sliced
• 1 garlic clove, minced
• Kosher salt and freshly ground black pepper
• ½ cup walnuts
• ½ cup unsweetened, flaked coconut
• 2 to 3 drops of liquid smoke
• 2 mandarins, segmented
• 1 apple, thinly sliced
• 1/3 cup pomegranate arils
• 3 tablespoons Fustini's Michigan Apple balsamic
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon Iron Fish honey
• 1 teaspoon Dijon mustard
• 2 garlic cloves, finely minced or pressed
• 1/2 cup Fustini's Blood Orange olive oil