- 6 oz Lemon Pepper Honey Smoked Salmon, room temperature
- 1 bunch kale, roughly chopped
- 1 shallot, diced
- 1 clove garlic, diced
- 1 bunch asparagus, chopped
- 1 pear, sliced
- ¼ cup pomegranate seeds
- Olive oil and red wine vinegar
- Salt and pepper
Heat olive oil in a frying pan. Saute shallot, garlic, asparagus. Saute until asparagus is bright green and tender, then add in kale and cook until wilted. Remove from heat immediately.
Combine pear and pomegranates with kale mixture in a large salad bowl.
Toss salad in olive oil, red wine vinegar, salt, and pepper to taste.
Top with Lemon Pepper Honey Smoked Salmon.