Winter Kale Salad with Pecan Crusted Chicken - Bell & Evans

Ingredients

• 3 T White balsamic vinegar
• 1 T Maple syrup
• 1 tsp Grainy mustard
• 3 T Olive oil
• Salt & pepper, to taste
• 2 T Maple syrup
• 2 T Grainy mustard
• 4 Bell & Evans boneless skinless breasts
• 6 ounces of pecans, finely ground
• 4 T Unsalted butter
• 1 Head of kale, washed, stems removed & roughly chopped
• 4 oz. mixed greens, washed
• 1 Honey crisp apple, cored, cut into 4 & thinly sliced
• 4 oz. Goat cheese crumbles, for garnish
• 1/3 Cup pomegranate seeds, for garnish