Sonoma Market Kale & Fennel Salad with Orange Vinaigrette Recipe

Ingredients

• 1 cup orange juice 1 cup orange juice 1 cup orange juice
• ½ cup Champagne vinegar, divided ½ cup Champagne vinegar, divided ½ cup Champagne vinegar, divided
• 2 tablespoons minced shallots 2 tablespoons minced shallots 2 tablespoons minced shallots
• 1 tablespoon minced ginger 1 tablespoon minced ginger 1 tablespoon minced ginger
• 1 tablespoon orange zest 1 tablespoon orange zest 1 tablespoon orange zest
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 1 tablespoon honey 1 tablespoon honey 1 tablespoon honey
• ¼ cup sunflower oil ¼ cup sunflower oil ¼ cup sunflower oil
• Kosher salt, to taste Kosher salt, to taste Kosher salt, to taste
• Cracked black pepper, to taste Cracked black pepper, to taste Cracked black pepper, to taste
• 2 bunches Lacinato kale, chopped 2 bunches Lacinato kale, chopped 2 bunches Lacinato kale, chopped
• 1 bulb fennel, shaved thin 1 bulb fennel, shaved thin 1 bulb fennel, shaved thin
• ¼ cup sunflower seeds, toasted ¼ cup sunflower seeds, toasted ¼ cup sunflower seeds, toasted
• ½ cup dried cranberries, chopped ½ cup dried cranberries, chopped ½ cup dried cranberries, chopped
• 4 ounces orange vinaigrette 4 ounces orange vinaigrette 4 ounces orange vinaigrette