1/4 medium cucumber, thinly sliced with a vegetable peeler
1/2 pomegranate, only the seeds
1 cup seedless red grapes, cut in half
3 medium radishes, thinly sliced
For the dressing:
Juice of 1 mandarin
Juice of 1/2 lime
1/2 tsp. Dijon mustard
3/4 tsp. horse radish paste
Freshly ground salt and pepper
1/2 tsp. sesame oil
2 tbs. extra virgen olive oil
Prepare the dressing in a small bowl by blending the mustard, horse radish and juices with a mixer and slowly adding in the oils. Add salt and pepper to taste before setting aside.
Heat a little olive oil in a skillet and cook the endives for about four minutes or until golden. Place on a plate and keep warm. In the same skillet, add a bit more oil and sauté the kale until slightly golden.
Place the recently sautéed kale in a bowl and add the cucumber, radishes and grapes before salting. Mix well and arrange on a large plate, placing the endives on top and sprinkling with the pomegranate seeds before adding a few spoonfuls of dressing.