INGREDIENTS

  • 1 head of kale, destemmed and chopped
  • 1 cup thinly sliced fennel root
  • 1 large bosc pear, thinly sliced
  • 3 green onions, chopped (whites and light green only)
  • 1/2 cup ricotta, I like Kite Hill
  • 1/2 cup pecans (optional to toast)
  • 2 tbsp olive oil (for massaging kale)
  • 1/2 lemon, juiced (for massaging into kale)

Lemon vinaigrette

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 1/2 tsp dijon mustard
  • 1 1/2 tsp honey
  • freshly ground pepper, to taste

INSTRUCTIONS

  1. In a large bowl combine kale, olive oil and lemon and massage kale thoroughly until completely wilted.
  2. Top with fennel, pear, green onion, ricotta and pecans.
  3. In a small bowl combine all dressing ingredients.
  4. Top salad with dressing to taste.

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