Blood Orange, Kale & Fennel Salad
By Michael Fruchtman, CEO/CFO Ingredients: 1/4 cup hazelnuts, chopped ½ bunch of kale, thinly sliced 1 medium-large fennel bulb, leaves and stems trimmed off and thinly sliced salt and fresh ground pepper juice of 1 Meyer lemon 2 large blood oranges (or 3 medium) About 10 mint leaves, chopped 1 tablespoon extra virgin olive oil 1 teaspoon lime zest 1 avocado, chopped Serves: 4 Directions: Toss thinly sliced fennel with...