Collard Greens and Rice Salad With Lemon Vinaigrette

Ingredients

• ¼ cup lemon juice
• ⅓ cup olive oil
• 2 tbsp white balsamic vinegar
• 2 tsp agave
• 1 tsp dijon
• the zest from one lemon
• ½ tsp pink sea salt
• black pepper to taste
• 1 bunch collard greens, washed, stemmed and julienned
• 3 cups of cooked basmati rice, chilled
• 1 small bulb of fennel, thinly sliced, about 1 cup
• ½ cup chopped dill
• ½ cup chopped parsley
• 3 scallions, thinly sliced
• 3 tbsp toasted pine nuts
• 1 tsp pink sea salt
• 1 tsp sumac
• 1 tsp chopped chives