1/3 tbsp extra virgin olive oil
1/3 tbsp pure maple syrup
1/8 cup raw pepitas
1-2 oz thinly sliced prosciutto
1 head kale, shredded
1 honeycrisp apples, thinly sliced
arils from 1 pomegranate
1/4 cup crumbled feta cheese
2.75 tbsp extra virgin olive oil
1/2 shallot, thinly sliced
1 tbsp apple cider vinegar
1/2 tbsp fig preserves
1/2 tbsp thyme
S + P, to taste
Dash red pepper flakes
Preheat oven to 350ºF. Line baking sheet with parchment paper. Place the pepitas on pan. Drizzle with EVOO, maple syrup, and top with ground cinnamon + a little salt. Around the pepitas, place the prosciutto flat. Bake for 10-15 minutes or until pepitas are toasted and prosciutto is crispy
While baking, add the kale, apples, and pomegranate arils to a large bowl.
In a small skillet heat the vinaigrette olive oil and add the shallots. Cook over medium heat for 2-3 minutes. Remove from heat, let cool slightly and pour into a jar. Add the ACV, fig preserves and seasoning. Whisk to combine.
Add the toasted pepitas and crispy prosciutto to the salad and drizzle with vinaigrette. Fall in a bowl -- yum!