Kale Fennel and Citrus Salad – Catenafarm

Ingredients

• 1 bunch basil leaves - a few sprigs set aside
• 1/2 bunch parsley leaves - a few sprigs set aside
• 1/4 cup pecorino cheese – finely shredded
• 1/4 tsp lemon juice – fresh squeezed
• 1/4 cup raw walnuts
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp garlic powder
• Salt to taste
• 1 bunch kale - thinly sliced about 7 cups
• 2 tbsp olive oil
• 1 bunch baby fennel - bottoms sliced off and thinly sliced
• Juice from 1/2 orange
• 1/2 red onion - thinly sliced
• A few sprigs fresh basil - roughly chopped
• 1/4 cup Pecorino cheese - shredded