Kale, Cara Cara Orange, and Fennel Salad

flavourandsavour.com
serves 4
​Ingredients

• 1 bunch Lacinato Kale, stems removed and sliced very thinly OR 5 oz. baby kale leaves
• 2 Cara Cara oranges, peeled and sliced
• ½ cup fennel bulb very thinly sliced
• ½ cup Manchego cheese grated, or Parmesan or crumbled feta cheese
• ½ cup flaked almonds, toasted, or pumpkin seeds

Vinaigrette

• ½ cup olive oil extra-virgin
• 3 tbsp Cara Cara orange juice freshly squeezed
• 2 tbsp white wine vinegar or apple cider vinegar
• 1 clove garlic, finely minced
• 1 small shallot, finely minced
• 1 tsp Dijon mustard
• 1 tsp honey
• ¼ tsp each salt and pepper

Preparation 

• 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!