Kale Citrus Salad

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 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.

Source: Marin Mama Cooks