HARVEST PURPLE AND GREEN SALAD – Sarafino

Ingredients

• 1/4 cup Sarafino La Patraun
• 1 bunch/head purple endives
• 1 bunch swiss chard
• 2 watermelon radishes, mandolined or thinly sliced
• 1-2 bunches tuscan/lacinato kale
• 1 whole (small) fennel, mandolined or thinly sliced
• 2 honey crisp apples, thinly sliced or matchstick style
• handful of dried currants (or any dried small fruit of your choice)
• generous handful of dry toasted nuts (pine nuts, pistachios or chopped almonds)
• 1/4 of a cup of Sarafino Saturno balsamic vinegar
• and Sarafino Venere white wine vinegar
• 1 tbsp pomegranate molasses
• 3 tbsps tahini (sesame paste – dilute by adding 3 tbsps of ice cold water into the dressing when mixing altogether)
• 1 tbsp honey
• half a lemon squeezed (optional add zest)
• 1/2 tsp fermented garlic, or 1 mashed garlic clove
• 1 tbsp Zalata Dressing Spice Mix
• Sarafino sea salt and Pepper to taste