Winter Salad with Kale and Pomegranate
from Well Plated

⅛ teaspoon black pepper

¼ teaspoon kosher salt

2 teaspoons honey

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

3 tablespoons extra virgin olive oil

2 tablespoons chopped fresh parlsey,

4 ounces crumbled feta cheese

1 small pomegranate (to yield ½ cup seeds)

10 ounces kale, stems removed and chopped into ribbons (if using bagged, pre-cut kale, use 8 ounces)

½ small red onion

½ cup pecan halves