California Harvest Salad

For the Dressing

• Juice of a lemon
  
• 1 tbsp whole grain mustard
• 1 tbsp maple syrup
  
• Generous salt and pepper

For the Salad

• Large bunch of lacinato kale
• Big handful of pomegranate arils
• Small handful of roasted/salted pistachios
• 8-10 fresh figs
  
• Avocado
• Small handful of fresh basil leaves

1. In a large mixing bowl, combine your dressing ingredients.
   
2. Strip the ribs out of the kale leaves, then cut the kale into thin ribbons perpendicular to where the stems used to be. Give the ribbons a good wash in warm water, which helps start the tenderizing process, then drain well.
3. Put the kale into the mixing bowl with the dressing. Give it all a very vigorous massage with your hands until the leaves are wilted and tender; it may take several minutes.
4. Let it all sit for a few minutes while you prepare your other ingredients to continue tenderizing in the lemon juice and salt.
5. When you're ready to serve, lay the kale on a serving platter. Top it with pomegranate arils, pistachios, figs, avocado slices, and basil leaves.