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Ingredients
| Dressing | Salad Bulk |
| 50ml Extra Virgin Olive Oil | 1 Pomegranate |
| 50g Shallots | 1 Small Endive |
| 1 Tablespoon Red Wine Vinegar | 40g Cashew Nuts |
| 2 Tablespoons Honey | 40g Whole Almond Nuts |
| To Taste Cracked Black Pepper | 120g Egg White |
| To Taste Salt | 200g Green Kale |
| 2 Tablespoons Butter | |
| A Pinch of Cracked Black Pepper | |
| A Pinch of Salt |
1. Methods for Dressing
1. Using the ErgoMixx hand blender, chop shallots finely and set aside.
2. Blend red wine vinegar and honey until they are well mixed. Gradually blend in small portions of olive oil to form an emulsion. Add salt and pepper to taste.
3. Mix chopped shallots into the mixture and set aside.
2. Methods for Salad
4. Chop kale into smaller pieces
5. Peel and slice endive into thin slices
6. Deseed pomegranate and store the seeds in a bowl.
7. Preheat oven in 4D Hot Air mode to 180°C
8. Separate cashew and almond nuts into two lines on the same tray and roast them for about 12 minutes or until they turn brown.
9. Add in ½ tablespoon of salt in a pot of boiling water and boil chopped kale for about 3 minutes. Strain it once it is cooked.
10. Melt 2 tablespoons of butter on a heated pan and scramble egg whites into it. Season it with a pinch of salt and pepper.
11. Assemble the salad with kale, endive, almonds, cashew nuts and egg whites. Drizzle the dressing and sprinkle pomegranate over the dish.
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