Cooking Instructions
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Step 1
Shred and de-stem the
Kale (285 g)
. Massage the kale in a large serving bowl.
Step 2
Cut the fennel by trimming the
Fennel Bulb (1)
stems off. Next, cut the bulb in half. Remove the core by cutting a wedge or triangle-like shape off the bottom. Place each half on a cutting board flat side down. Slice the bulb lengthwise in strips, almost like you would an onion.
Step 3
Add the shaved fennel and
Dried Figs (20)
onto the massaged kale.
Step 4
Make the dressing by combining the juice of a
Lemon (1)
,
Extra-Virgin Olive Oil (60 mL)
,
Whole Grain Dijon Mustard (30 g)
,
Fresh Chives (10 g)
, and
Salt (6 g)
into a mason jar. Shake for 15-seconds.
Step 5
Pour the lemon and chive dressing over the salad and mix together. Serve and enjoy!
