|from Marin Mama Cooks|
1 bunch of kale, de-stemmed, thinly sliced
1 tangerine and 1 orange, (or two of either) peeled and segments sliced in half
1/4 cup toasted almonds or hazelnuts
1/2 medium fennel bulb, halved, cored, and sliced thin
4 radishes, sliced thin (optional)
1/2 sliced avocado (optional)
Place all the cut vegetables in a salad bowl.
Make the Citrus Vinaigrette:4 tablespoons extra-virgin olive oil
2 tablespoon rice wine vinegar
1/2 cup orange juice (squeeze 2 oranges or tangerines for fresh juice)
1 teaspoon Dijon mustard
Put in a bowl the olive oil, vinegar, orange juice and the Dijon mustard. Whisk well to combine the dressing.