This fresh, light meal is a welcome change after a long season of holiday feasting!

Red Kale Salad with Sliced Fennel, Pecans, Dried Cherries with Grapefruit Poppy Vinaigrette

Watch me make this fabulous dish with my daughter!

Ingredients ts for KALE Salad (serves 2-3)

• 1 large handful of chopped kale
• 1 small handful microgreens
• 1/4 red onion thin sliced
• 1/2 bulb of fennel…thin sliced
• 1/4 orange pepper thin sliced
• 1/4 cup dried sour cherries
• 1/4 cup whole pecans
• 1/2 lemon zested
• salt and pepper to taste

Ingredients for GRAPEFRUIT POPPY VINAIGRETTE

• 1/4 cup fresh squeezed grapefruit juice
• 1/2 cup extra virgin olive oil
• 1/8 cup rice wine vinegar
• 2 tbsp stone ground mustard
• 1 tbsp agave nectar
• 1 clove minced garlic
• 1 tbsp poppy seeds
• salt and pepper to taste

Directions for vinaigrette:

Combine all ingredients in a sealed jar and shake well. Serve immediately.

Directions for Salad:

In a large mixing bowl fold together kale, micro-greens and fennel. Add onion and orange pepper and mix well. Slowly add remaining ingredients and finish with lemon zest and toasted sourdough. Serve immediately.

Tips:

Do not overdress salad. Gently coat. Champagne vinegar can be substituted for Rice Wine. Dates or figs can be substituted for dried cherries.

Enjoy!

-Ron