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.

  1. Wash, Core and thinly slice 1 Fennel bulb
  2. De-stem and ribbon-slice the leaves of 2 stalks of Kale
  3. In a mixing bowl massage 2 tbsp Apple Cider Vinegar and 2 tbsp Balsamic Vinegar into the Fennel and Kale
  4. Allow vegetables to rest for at least 5 minutes
  5. Serve topped with sliced ripe Anjou Pears and Pomegranate Arils