Winter Kale Citrus Salad

• 8-10 stalks of curly or Lacinato kale, removed from stems and shredded
• 2 navel, cara-cara or blood oranges or grapefruits, peeled and segmented
• 1 cup cherry tomatoes, halved
• 1 avocado, cut into bite-sized chunks
• 6 radishes, thinly shaved on a mandoline
• 1 fennel bulb, thinly shaved on a mandolin
• 1 cup fresh herb of choice, roughly chopped
• 1/2 cup pecorino, thinly shaved on a mandoline
• ¼ cup slivered almonds, toasted

APPLE CIDER VINAIGRETTE

• ¼ cup olive oil
• 2 tbsps. apple cider vinegar
• 1 clove garlic, minced
• 1 tbsp. maple syrup or honey
• ½ tbsp. Dijon or grainy mustard
• salt & pepper, to taste

1. In a large mixing bowl, combine ingredients from kale to slivered almonds.
2. In a small mixing bowl, whisk together ingredients for apple cider vinaigrette until emulsified.
3. Dress and massage kale with ½ of the vinaigrette and let sit for 15 minutes.
4. Add remaining ingredients and vinaigrette and toss with Broil King’s 12-In Baron Tongs to combine. Serve.