In contrast to yesterdays stodgy (but very delicious) food post, here's something a little fresher. An early spring, late winter salad. I couldn't resist taking a picture as it was just too beautiful. I didn't really design this salad, it was just what I had in the fridge and the garden, so it really constructed itself. Its a kale, swiss chard and baby beet leaf salad with pomegranate, orange segments and chive, served with a light balsamic, orange and garlic glaze and garnished with violets. A trick i learnt from Kale for Sale: hand rub the raw kale with salt to bruise the leaves, it tenderises the kale , making it sweeter and softer to consume it raw. It really works.