Fennel Salad with Blood Oranges

Ingredients:

• 1 fennel root and 1 tbsp chopped fennel greens
• 1/4 cup olive oil
• 2 blood oranges
• 2 cups small kale
• 1/4 cup red onion
• 1/4 cup hazelnuts
• Crumbled Gorgonzola, for serving

Preparation:

1. In a large bowl, combine 2 tablespoons white balsamic vinegar with 1/4 cup olive oil and season with salt and pepper to taste.
2. Add 1 thinly sliced ​​fennel root and 1 tablespoon chopped fennel greens, 2 blood oranges, segmented, 2 cups baby kale, 1/4 cup each thinly sliced ​​red onion and chopped toasted hazelnuts.
3. Stir. Sprinkle with crumbled gorgonzola.