Kale Salad with Pecan Nuts and Goat Cheese

Wash the kale, remove tough stems, and cut into smaller pieces. Blanch in salted boiling water for about 1 minute, then immediately place under cold water or into a bowl with water and ice to stop the cooking process inside the kale.

Prepare the dressing - mix wine vinegar, honey, olive oil, and mustard. Season with salt and pepper.

Core the apple and cut it into cubes. Remove seeds from the pomegranate and cut the goat cheese into smaller pieces. Quickly sauté the nuts with cane sugar in a pan. Once the sugar melts and coats the nuts, set aside. Be careful not to let the sugar burn and become bitter.