Autumn Kale Salad with Fennel, Apple and Goat Cheese – The Oil and Vinegar Cellar
*this recipe was inspired by Cookie & Kate. Technically we are still in Fall even though it's definitely starting to feel like winter! The Christmas lighting festival has started here in Leavenworth...
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Ingredients
- 1 very large bunch of kale
- 1 medium Honeycrisp apple
- 1 medium bulb of fennel
- 3 ounces chilled goat cheese, crumbled
- ⅓ cup chopped dried dates
- ¼ cup pepitas (pumpkin seeds)
- Pomegranate balsamic vinegar
- ¼ cup olive oil**
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice**
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- ground pepper and salt to taste
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