1) Assemble the Salad: Over medium heat, toast sunflower seeds in a small skillet until lightly golden; Cool.In a large bowl, combine kale, parsley, butter lettuce, cabbage, orange segments, onion, bell pepper & sunflower seeds.Season with Kosher salt & fresh cracked black pepper to taste.In a small bowl, whisk together all the dressing ingredients & lightly spoon dressing over kale mixture to lightly coat.Plating: On a chilled serving plate, place a 3 x 4 metal plating/forming ring; Spoon kale salad mixture into the ring & lightly pressing down to compact salad;

2) Place 2 orange segments on top.Carefully remove plating ring.

3) Sprinkle fresh pomegranate seeds around the plate with a quarter size drop of pomegranate molasses.

4) Serve immediately or refrigerate for up to 2 days.