Carrot "Bacon":

Mix tamari, liquid smoke, and maple syrup in a medium sized bowl. Add shaved carrots and toss with tamarin mixture, making sure it is every coated. 

If you have a dehydrator, let sit in the tamarin mixture for about an hour, tossing every so often so the marinade soaks up evenly. Dehydrate according to your manufacturers instructions until crisp. 

If using your oven, preheat to 250°F. Spread a baking tray with coconut oil, then evenly distribute carrot slices, pouring marinade over top. Bake in the oven about an hour, until crisp and dry, taking care not to burn. If the carrots are browning too quickly, lower the oven temperature.

Vinaigrette:

In a large pan over medium, add 2 tablespoons of olive oil, then cleaned leeks. Sprinkle ½ a teaspoon of salt and toss to distribute. 

Cook on a medium to low flame for about an hour until leeks are soft and sweet. 

Add reserved ¼ cup of olive oil to the pan, and gently warm with caramelized leeks for 3 to 4 minutes over low heat, allowing the flavor of the leeks to infuse the oil. 

Pour into a measure cup and add the remainder of the dressing ingredients.

Assemble:

Add kale into a large bowl. If you are using fully grown kale, dress the salad slightly in advance, taking care to massage the dressing into the leaves, so they are well coated, and have softened. 

 Top with pomegranate seeds and carrot bacon to serve.