Shred and de-stem the
Kale (11 1/3 cups)
. Massage the kale in a large serving bowl.
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.
Add the shaved fennel and
Dried Figs (20)
onto the massaged kale.
Make the dressing by combining the juice of a
Extra-Virgin Olive Oil (1/4 cup)
Whole Grain Dijon Mustard (2 Tbsp)
Fresh Chives (1/4 cup)
Salt (1 tsp)
into a mason jar. Shake for 15-seconds.
Pour the lemon and chive dressing over the salad and mix together. Serve and enjoy!