1tablespoonorange muscat vinegaror any orange vinegar, or cider vinegar
1tablespoonhoney
kosher salt and fresh ground pepper
Instructions
Mix together orange juice, olive oil, vinegar, and honey in a small jar with a lid. Add salt and pepper to taste. Shake well to combine and set aside.
Remove any stems from the baby kale. Place kale leaves in a large bowl.
Slice oranges into ¼-inch thin slices, and add to bowl with kale.
Peel any wilted or discolored outer layer of fennel and discard. Slice off the bottom, root end of the fennel and discard. Slice remaining fennel into very thin strips and add to bowl.
Toss kale, oranges and fennel to combine. Pour dressing over and toss well to coat.
Sprinkle pecans and crumbled goat cheese over salad and serve.
Notes
If you can't find baby kale, substitute regular curly or lacinato kale, but massage the leaves with some olive oil to tenderize them.