1 bunch of Curly Kale
Juice from 1/2 Lemon
1 bulb of Fennel, shaved or sliced thinly
2 Purple Sweet Peppers, sliced
1/2 Apple, shaved or sliced thinly
1/2 Apple, core removed
1 clove of Garlic
1/2 fresh Yellow Cayenne Chili Pepper, seeds and stem removed (use whole if you like a lot of heat)
1/4 cup Canola Oil
2 Tbs natural Apple Cider Vinegar
2 tsp of juice from a fresh Lemon
1-2 tsp local Honey
pinch of kosher Salt
dash of Cinnamon (optional)
Wash kale and remove stems and ribs. Tear the leaves into a large mixing bowl. Drizzle the lemon juice, a couple of pinches of salt, and a few tablespoons of olive oil onto the kale. Massage the kale until the leaves turn bright green and wilt to your desired tenderness. The longer you massage, the softer it will become.
For the vinaigrette: Put all vinaigrette ingredients in a high-power blender and puree until smooth. For lower-power blenders you may need to chop the apple, garlic and chili pepper before blending.
Combine the salad ingredients and toss with salad dressing. Alternately, arrange ingredients on individual plates and drizzle dressing over the top.