Lamb, Kale, and Pomegranate Salad

Ingredients (17)

• 0.5 cup pomegranate seeds or sliced red grapes
• 2 fennel bulb thinly sliced
• 0.25 cup olive oil
• 5 cup baby kale
• 2 tsp Dijon mustard
• 2 tbsp pomegranate balsamic vinegar
• 4 lbs leg of lamb deboned, butterflied, and trimmed of visible fat
• 1 tbsp ground cinnamon
• 1 tsp salt
• 0.5 tsp black pepper
• 1 tbsp ground ginger
• 3 clove garlic chopped
• 1.5 cup pomegranate juice
• 3 tbsp olive oil
• 4 cup fresh green beans blanched
• 2 tbsp Gorgonzola cheese
• 0.25 cup walnut halves toasted