- 1 bunch Lacinato kale
- 1 bulb of Orion fennel
- ½ cup raisins
- ½ cup pine nuts
- ¼ cup micro greens
- ½ garlic clove, smashed with mortar and pestle
- 1 tablespoon brown mustard
- 3 tablespoons raw honey
- 1 tablespoon fresh orange juice
- ¼ cup champagne vinegar
- ½ cup of extra virgin olive oil
- fresh tarragon, chopped
- fennel fronds, chopped
Wash kale and cut into strips, set aside in a medium bowl.
Shave the fennel bulb and add to the kale, toss with raisins, pine nuts and micro greens.
Mix together smashed garlic, mustard, honey, orange juice and vinegar. Whisk in the EVOO until well blended and add chopped fresh tarragon and fennel fronds.