1bunchLacinato Kale,stems removed and sliced very thinly OR 5 oz. baby kale leaves
2mediumCara Cara oranges,peeled and sliced
½cupfennel bulbvery thinly sliced
½cupManchego cheesegrated, or Parmesan or crumbled feta cheese
½cupflaked almonds,toasted, or pumpkin seeds
Vinaigrette
½cupolive oil,extra-virgin
3tablespoonCara Cara orange juice,freshly squeezed
2tablespoonwhite wine vinegaror apple cider vinegar
1clovegarlic,finely minced
1small shallot,finely minced
1teaspoonDijon mustard
1teaspoonhoney
¼teaspooneach salt and pepper
Instructions
Prepare the vinaigrette ingredients first to allow the flavours to blend. Whisk all ingredients together and let stand while preparing the salad.
Toast the flaked almonds or pumpkin seeds by heating them gently in a skillet. No oil required. Heat until they begin to brown then remove the skillet from the heat. They will continue to roast in the hot pan.
Chop the kale very finely and massage with a little bit of the vinaigrette to tenderize it.
Slice the oranges and the fennel, grate the cheese and arrange in a serving bowl or in individual dishes. Drizzle with more vinaigrette and top with nuts or seeds. Enjoy!
Notes
You will have more dressing than you need. Refrigerate it for another salad.