Curly Kale and Pomegranate Salad

100 g Fresh, fine and tender curly kale leaves

¼ whole pomegranate

1 orange

30 g walnut pieces

Olive oil

Balsamic vinegar

Salt and pepper

Tear the curly kale into suitably small bite-sized pieces and place in serving bowl. Separate the pomegranate seeds from the bitter pith and scatter over the curly kale. Peel the orange and cut into slices, then cut into 4-6 pieces, depending on the size of the orange. Scatter over the salad, and finally scatter the walnuts over it. Whisk the oil, vinegar and salt and pepper to make a vinaigrette and pour over the salad shortly before serving.