Recipe found on Cook For Your

1 Orange

2 TB Olive Oil

1 TB Balsamic

Salt and Pepper, to taste

1/4 cup slivered Almonds, toasted

3 TB dried Cherries

4 cups shredded Kale leaves

2 cups thinly sliced Fennel

Cut the top and bottom of the orange off. Set the orange on the cut side so it does not wobble. Using a sharp knife, rotate and cut around the shape of the orange to remove the pith and peel. Over a large salad bowl, using a pairing knife, cut along each side of the white piths so that each segment is cut out cleanly.  Let them drop into the salad bowl along with any juice that results. Add the olive oil and balsamic vinegar to the orange segments and juice. Gently whisk until combined. Add in the almonds and cherries plus salt and pepper to taste. Top with the shredded kale and sliced fennel.