Kale, Fennel, Apple Salad

Ingredients:

1 bundle of lacinato kale
1 large fennel bulb
1 Granny Smith apple
1 1/2 cup of chopped walnuts
1/4 cup of grated Parmigiano Reggiano

Dressing:

1 small shallot, minced
1/3 cup evoo
3 Tbsp apple cider vinegar
drizzle of sesame oil
sea salt, fresh ground black pepper

Remove kale stems from the leaves by running a knife along each side of the stem from top to bottom. Stack leaves and slice into thin strips.
Remove fennel bulb from stem. Cut bulb down the center and remove the center core. Cut into paper thin slices or use mandoline.
Core the apple and cut into match stick size or julienne with a mandoline.
Toast walnuts in a pan until they become fragrant.
Mix kale, fennel, apple, walnut in a large bowl.
Add grated parmesan.
In a small bowl, whisk evoo with vinegar. Drizzle a little sesame oil.
Add minced shallots, several pinches of salt, fresh ground black pepper to oil.
Pour dressing over salad, toss, and enjoy.