Make the dressing: Place the
Shallots (1/4 cup)
White Balsamic Vinegar (1/4 cup)
Salt (1 pinch)
in a small bowl. Let stand 15 minutes.
Extra-Virgin Olive Oil (1/3 cup)
. Taste. Adjust with more olive oil to taste; there should be nice balance of sweet and sharp in the dressing, and it will be on the thin side.
In a large bowl, combine the
Green Cabbage (1/4 head)
Fennel Bulb (1)
Scallions (3 stalks)
Baby Kale (3 handfuls)
Candied Pepitas (to taste)
Manchego Cheese (to taste)
Freshly Ground Black Pepper (to taste)
Pour over some of the dressing. Toss. Taste. Adjust with more dressing or salt or pepper to taste.