This salad is a textural phenomenon. Super crunchy and tangy with a kick of salt and creaminess from the feta cheese.

Ingredients

• 5 stalks of celery
• 1 small bulb of fennel
• ½ red onion
• 1 ½  cups shredded kale
• 4 ounces of sheep’s milk feta cheese
• 3 sprigs of dill
• ¼ cup of toasted pistachios
• 1 tablespoon of honey
• ¼ cup of cider vinegar
• ¼ cup of olive oil
• Salt and pepper to taste

Directions

1. On a bias, cut your celery into long thin pieces. If the leaves are still attached that’s great! They are equally as delicious.
2. On a mandolin or with a sharp knife, shave the fennel and onion into some ice water to keep them crunchy. Reserve the fennel fronds to use like an herb!
3. Add a pinch of salt to your kale and massage until tender.
4. Chop up the dill and some of the fennel fronds.
5. Whisk together the vinaigrette and add in the dill and fennel fronds.
6. Toss the salad in the dressing and season to taste.
7. Top with the cheese and pistachios.