Place minced shallot and vinegar in bowl and allow to macerate for 10 minutes.
After 10 minutes, place all ingredients in a jar. Close tightly and shake until fully combined.
Salad Prep
Wash your baby kale, dry well and place in a bowl.
For the fennel bulb, start by removing the top portion of the bulb where the fronds are.
Then slice it in half and remove the inner core.
For this salad I use a mandolin to get really thin slices of fennel. Almost shaved...you can also use a knife, just cut as thin as possible.
Remove skin from orange with a knife.
Cut orange into slices. Set aside.
Assemble the salad
Grab your baby kale and add the thinly sliced fennel. Toss in half of the Orange Honey Dressing.
Place on a platter and add the orange slices on top and add more dressing (if needed) salt and fresh cracked pepper.
Notes
Great add ons for this Orange Fennel Salad with Orange Honey Dressing are: Parmigiano Reggiano cheese, capers or olives. Also grilled chicken and shrimp are delicious on this salad!
Nutrition information includes a full recipe of Orange Honey Dressing.
Nutrition
Serving: 2cupsCalories: 315kcal
Nutritional information is calculated online and should be used as a guide.