Shaved Kale, Persimmon, and Pomegranate Salad with Fig Balsamic Dressing Recipe - Sunset Magazine

Ingredients

• 1 cup raw walnuts
• 1 tsp maple syrup
• ⅛ tsp Himalayan sea salt
• 4 dried figs
• 1 cup extra-virgin olive oil
• ½ cup balsamic vinegar
• 1 tsp Himalayan sea salt
• ½ tsp dried Italian herb seasoning
• 6 cups stemmed and shredded kale
• 2 cups shredded radicchio
• ½ cup shaved or thinly sliced fennel
• 1 cup fig balsamic dressing
• 1 Fuyu persimmon, cut into 1/2 cubes
• ½ cup pomegranate seeds
• cup crumbled cashew mozzarella