Fennel, Blood Orange and Kale salad

Ingredients

• 1 bunch kale, stems removed
• 2 blood oranges, peeled and segmented
• 1 head of fennel, sliced fine
• 1 lemon, juiced
• 2 tbs olive oil
• 1/4 cup dried cranberries

Dressing:
• 1 Tbsp yellow mustard
• 1 Tbsp agave
• 1 tsp apple cider vinegar
• 2 Tbsp olive oil
• salt and pepper

Instructions

1. Remove kale leaves from stems, cut into bite sizes pieces and massage with olive oil and lemon juice.
2. Cut fennel bulb into thin slices (using a mandolin if you have one) and add to salad along with blood oranges and cranberries.
3. Mix dressing ingredients together, then toss salad together and serve.

https://goodlifeorganics.org/fennel-blood-orange-and-kale-salad/