Raw Fennel & Kale Autumn Salad
Raw Fall. Crisp fennel and earthy kale are tenderized with Balsamic and Cider vinegars and paired with creamy-sweet Anjou Pears and rich-sweet Pomegranate Arils.
- Wash, Core and thinly slice 1 Fennel bulb
- De-stem and ribbon-slice the leaves of 2 stalks of Kale
- In a mixing bowl massage 2 tbsp Apple Cider Vinegar and 2 tbsp Balsamic Vinegar into the Fennel and Kale
- Allow vegetables to rest for at least 5 minutes
- Serve topped with sliced ripe Anjou Pears and Pomegranate Arils