Festive Kale Salad with Roasted Lemon Vinigarette

INGREDIENTS

2 bunches kale, washed
2 Lemon, halved
1 Shallot, finely diced
1/3 cup Extra virgin olive oil
1 tbsp Honey, or more if you prefer sweeter
To taste sea salt and freshly cracked black pepper
1 cup Candied walnuts
1 cup Pomegranate arils
2 Persimmons, thinly sliced

PROCEDURE

1. De-stem the kale by grabbing a stalk and holding it by the stem with one hand and placing the pointer finger and thumb of your other hand around the stem just above the leaves. Pull your fingers along the stem, tearing the leaves off. Repeat with remaining stalks. Thinly slice the kale leaves and transfer to a large bowl.