6cupscurly kale, washed and torn into piecesdiscard the larger stems
1/2large fennel bulbthinly sliced
1navel orange, sectioned from the skin
1/3cupdried cherries
1oz.toasted sliced almondsabout 1/4 cup
2 tbspolive oil
1tbspgood balsamic vinegar
juice of leftover orange
1/4tsp.salt
1/4tsp.black pepper
Instructions
For the dressing, mix together the orange juice, olive oil, and balsamic vinegar.
Toss the salad ingredients, minus the orange sections, with the dressing in a large bowl. (The orange sections will absorb the brown color of the balsamic vinegar if tossed in the salad. Best to add them to individual servings).