4 cups kale
1 honey crisp apple
1 bulb of fennel
1/4 cup raw walnuts
Parmesan shavings (optional)
Lemon Honey Vinaigrette
1/4 cup extra virgin olive oil
1 Tbsp dijon mustard
Juice of 1/2 lemon
2 Tbsp red wine vinegar
1 Tbsp apple cider vinegar
1 teaspoon honey
Pinch of salt
Pinch of black pepper
To prepare the kale, start by removing the ribs and roughly chop the leaves.
To make the vinaigrette, place all of the ingredients into a small mixing bowl. Whisk together well. Season with salt and pepper to taste.
Add the kale to a large mixing bowl. Pour the lemon honey vinaigrette over the kale, and massage the leaves for a few minutes. Set aside for the kale to soften.
To prepare the salad, add walnuts to a small frying pan over medium heat and toast for about 5 minutes (or until golden). Remove from the heat and set aside.
Chop the apple into bite-sized pieces.
Thinly slice the fennel bulb by either using a mandoline or a sharp knife.
Add the chopped apple and fennel slices to the salad bowl.
Divide the salad between two plates and top with the toasted walnuts and parmesan shavings, if using.
Season with salt and pepper, and enjoy!