6cupscurly kale, washed and torn into piecesdiscard the larger stems
1/2large fennel bulbthinly sliced
1navel orange, sectioned from the skin
1oz.toasted sliced almondsabout 1/4 cup
2 tbspolive oil
1tbspgood balsamic vinegar
juice of leftover orange
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).