Mediterranean Kale Salad | ANN OGDEN GAFFNEY

Ingredients

• 1 bunch tuscan kale, aka cavolo nero (see Ann's Tips)
• 1 recipe classic mustard vinaigrette
• 1 small shallot, minced
• 1 large, ripe, pear, cored and diced
• 6 pitted dates, chopped
• 3 tbsp unsalted pumpkin seeds, dry roasted
• 50 g halloumi cheese, diced and fried
• 1 tbsp mint leaves, roughly chopped
• 2 tbsp flat leaf parsley, roughly chopped
• sea salt to taste
• black pepper to taste