Fall Salad with Cabbage, Manchego, Citrus Vinaigrette, and Candied Pepitas

Make the dressing: Place the Shallots (1/4 cup) , White Balsamic Vinegar (1/4 cup) , Orange (1) , and Salt (1 pinch) in a small bowl. Let stand 15 minutes.

Whisk in 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) and Freshly Ground Black Pepper (to taste) .