Kale, Fig and Pear Salad with Perga

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Loaded with autumny fruits, vitamin-rich kale, and food of the Gods: perga, then dressed with a balsamic blanc vinaigrette, is truly a nutritional powerhouse. If you want to make it vegan, use cashews or other nuts in place of perga.

Perga, also called bee bread or ambrosia, is fermented bee pollen which happens when the bees add their saliva to the pollen and retains its hexagonal honeycomb shape after it is taken out. It has a mild, sweet-sour taste and rich in protein and minerals.

Salad	Dressing
120 g Kale leaves, chopped 2 Pears, thinly sliced 2-3 Figs, cut into wedges Pomegranate seeds 1 tbsp Perga bee bread or roasted cashews	4 tbsp Balsamic blanc 60 ml Olive oil 1 tsp Garlic-infused honey 2 tsp Black cumin seeds 1 tsp Dried tarragon leaves Salt and pepper to taste

In the mason jar, add the balsamic blanc, olive oil, garlic-infused honey, black cumin seeds and dried tarragon. Twist the cap, and shake again until everything has emulsified. Season with salt and pepper to taste. Refrigerate until ready for use.
Wash and chop the kale. Dry kale in a salad spinner. Arrange them in a salad platter. Add sliced pears, fig wedges, pomegranate seeds and perga or roasted cashew nuts if your want to make this vegan.
Toss with the prepared dressing and serve.

Kale, Fig and Pear Salad with Perga

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